Tuna and Chickpea Pita Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat pita sandwiches filled with flaky tuna and tender chickpeas dressed in a lemon-herb yogurt sauce, topped with fresh spinach and tomatoes. Hearty, healthy, and bright with herbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup fat-free or low-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 1/2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tsp chopped fresh rosemary or 1/2 tsp dried crushed
- 1 tsp chopped fresh thyme leaves or 1/4 tsp dried
- 2 (4.5 - 5 oz) cans white albacore tuna, ( drained well)
- 1 (15 o) can chickpeas (aka garbanzo beans), (drained and rinsed)
- 3/4 cup chopped celery
- 1/3 cup finely chopped red onion
- Salt and freshly ground black pepper
- 2 medium tomatoes, (sliced)
- 2 cups spinach
- 2 Whole wheat pita pocket breads
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1079mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 119mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1079MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.