Tuna-and-Chickpea Sandwich with Tahini Dressing

Try this savory tuna salad atop fresh mixed greens.


Makes 6 servings

Recipe from

Coastal Living


1/3 cup tahini
3 tablespoons water
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1 (12-ounce) can tuna packed in water, drained and flaked
1 (16-ounce) can chickpeas, drained
1 medium cucumber, peeled, seeded, and diced
1 cup grape tomatoes, halved
2 tablespoons minced red onion
1/4 cup chopped fresh Italian parsley
3 pita bread rounds, cut in half
Romaine lettuce leaves


Whisk together first 6 ingredients in a large bowl until smooth. Add tuna and next 5 ingredients; toss gently to combine.

Line each pita half with lettuce, and fill evenly with salad. Serve immediately.

Wine note: "Tahini pairs well with Hangtime Pinot Noir 2003 [$16]. Pinot Noir always turns sweeter with foods that are salty. This great pick is fruity, with flavors of cherry and strawberry." --Rosalind Johnson, Divas Uncorked, Massachusetts

July 2005
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