For a healthy on-the-go lunch, pack the tuna salad in a storage container, and fill the spinach-lined pita when you're ready to eat. Toss a few grapes into your lunch cooler, and the meal is complete.

Recipe by Oxmoor House January 2006

Gallery

Recipe Summary test

prep:
9 mins
total:
9 mins
Yield:
4 servings (serving size: 1 pita half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chickpeas in a food processor; pulse 5 times or until chopped. Combine chopped chickpeas, cheese, and next 6 ingredients in a medium bowl; toss well.

    Advertisement
  • Line each pita half with 1/2 cup spinach, and fill with 2/3 cup tuna salad.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

273 calories; fat 9.5g; saturated fat 2g; protein 16.6g; carbohydrates 32.8g; cholesterol 19mg; iron 2.8mg; sodium 868mg; calories from fat 31%; fiber 5.8g; calcium 68mg.
Advertisement