Ingredients:
3/4 cup 2% low-fat Greek yogurt ( thick, Greek-style)
1/2 cup cooked chickpeas
1 1/2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (12 ounce) cans solid white tuna packed in water, drained and flaked
3 teaspoons toasted sesame seeds
1/4 cup green onions, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
4 whole wheat pita bread, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves boston lettuce or 8 leaves red leaf lettuce, cleaned and patted dry
Directions:
Make dressing by zapping all the dressing ingredients together in a mini-processor until thoroughly combined and the garlic and chickpeas have been pureed. (do try to make the dressing atleast a couple of hours before making the sandwiches, to allow all the ingredients to ‘meld’ and ‘marry’ – even the previous day is OK).
To prepare tuna salad: Combine all ingredients, including dressing, except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix. Taste for salt, and adjust seasonings as necessary.
Salad can be prepared 1 day ahead. To store, cover and refrigerate.
To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomato slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.