Tuna and Chickpea Salad Pita Pocket

Salad meet sandwich. Tuna meet chickpea. Pita meet pocket. With a fusion of Mediterranean flavors, these stuffed tuna and chickpea salad pita pockets make a delightful lunch that’s hearty, healthy and satisfying. Make them even more wholesome by using Fresh Signature whole wheat pita bread.

Prep Time
10
 minutes
Cook Time
10
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 4

    Fresh Signature Pita Whole Wheat breads
  • 3

    tbsp. olive oil
  • 4

    tsp. red wine vinegar
  • 1

    tbsp. Dijon mustard
  • 1

    tbsp. minced shallots
  • 1

    tbsp. fresh chives, finely chopped
  • 1

    tbsp. fresh parsley, finely chopped
  • ½

    tsp. salt
  • ½

    tsp. pepper
  • 2

    cans (6 oz. each) tuna, drained well and flaked
  • 1

    can (15 oz.) chickpeas, drained and rinsed
  • ½

    cup pitted black olives, halved
  • 4

    cups salad greens, loosely packed
  • 2

    tomatoes, sliced

INSTRUCTIONS


  • Step 1

    Warm pitas according to package directions; cut in half.

  • Step 2

    Whisk together oil, vinegar, mustard, shallots, chives, parsley, salt and pepper. Toss dressing with tuna, chickpeas and olives.

  • Step 3

    Stuff each pita half with salad greens, tomato slices and tuna salad.

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