Name: Tuna and chickpea salad with pita
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3.5 oz canned light tuna in water, drained; 1/2 (15-oz) can chickpeas, drained and rinsed; 1 tbsp capers, drained; 1/4 medium red onion, finely diced; 1 1/2 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 1/2 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 3 high protein pita breads

Nutrition

Per serving

578 calories

Protein: 46g; 29% of calories
Carbs: 62g; 39% of calories
Fat: 23g; 32% of calories

Instructions

Prep 10 min · Cook 0 min

Place a 12-inch skillet over medium heat. Place the pita in the dry skillet and warm for 2 minutes, flip, and warm for 2 minutes more until hot and lightly browned in spots. Wrap the pita in a clean towel to keep it soft.
While the pita warms, place the drained tuna in a mixing bowl and flake it into small pieces with a fork. Add the chickpeas, capers, red onion, lemon juice, olive oil, and parsley. Season with the black pepper and a small pinch of the salt. Stir until the tuna and chickpeas are glossy and well coated. Taste and add the remaining salt only if needed.
Cut the warm pita into wedges. Spoon the tuna and chickpea salad into a pile on the plate beside the pita wedges and serve immediately.

Nutrition

Ingredients

Instructions

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