An easy to make tuna and chickpea salad sandwich that is perfect for an easy weeknight dinner or on the go quick lunch.
Chickpeas and I go way back.
It is pretty much guaranteed that I will like a dish if it has chickpeas in it. If I am trying to find recipes online I first (almost always) type “chickpeas” in Google.
Who does that? I do.
That is exactly why when I saw this recipe in Gywenth’s new book, “It is All Good” I decided to make it right away. Dwight was about to come home for lunch and I had no food prepared.
I go through this episode every day. He comes home around noon and he has 20 minutes. By 10 am I am stressed about what to make lunch. I have this motherly instinct to feed him with something healthy when all he wants is barbecue sauce chicken with potatoes.
Luckily with the help of “Runner’s World” magazine that he reads religiously, he now eats the healthy food that I try to make every day.
This Tuna Chickpea Sandwich recipe literally came to my rescue today. The original recipe is a Tuna Chickpea salad. I made it into a sandwich using wheat pita bread and served it with a glass of homemade ice-mango tea to my hubby. He loved it.
I ate it in its salad self.
Not only super quick but super healthy as well.
Other Sandwich Recipes You Might Like:
- Tuna Melt Sandwich Recipe
- Chicken Caprese Sandwich
- Want more? Check out all my other sandwich recipes & salad recipes
Tuna and Chickpea Salad Sandwich
For the Tuna and Chickpea Salad:
- 2 (5 oz) cans of tuna in water, drained
- 1 (15 oz) can of chickpeas, rinsed
- 4 scallions chopped
- 1/4 cup red onion chopped
- 1/4 cup chopped Italian or curly parsley
- handful of salad greens
- 4 whole wheat pita bread cut in half
For the dressing:
- 3 tablespoons of olive oil
- 1 tablespoon red wine vinegar
- Juice of a lemon
- Zest of a lemon
- Salt and pepper
- To make the tuna and chickpea salad: Place tuna, chickpeas, scallions, red onion, and parsley in a bowl. Give it a toss and set aside.
- To make the dressing: Make the dressing by whisking together olive oil, vinegar, lemon juice and lemon zest in a bowl. Add in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Drizzle the tuna and chickpea mixture with the dressing. Add in a handful of salad greens and give it a gentle toss. Taste for seasoning and add in if necessary.
- To assemble: Open the pocket of each pita bread and place 2-3 tablespoons of the salad. Repeat with remaining pita halves. Serve immediately.