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Tuna-and-Chickpea Sandwich with Tahini Dressing

Yield Makes 6 servings
Try this savory tuna salad atop fresh mixed greens.

Ingredients

  • 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

How to Make It

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

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

  3. 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