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Tuna and chickpea pita pockets

Fill up with tasty tuna and colourful vegetables tucked into a pita pocket.
  • 2 cans tuna (130grams in spring water), drained
  • 1 can chickpeas (400grams) rinsed and drained
  • 1 capsicum, diced
  • 1 medium carrot, grated
  • 1 small red onion, finely chopped
  • 1 large tomato, diced
  • 3 lettuce leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 3 6-inch wholemeal pitas, cut in half
  1. 1. Combine tuna, chickpeas, capsicum, carrot, onion, tomato and lettuce in a bowl.
  2. 2. Add lemon juice and vegetable oil and mix to combine.
  3. 3. Put 1 cup of the tuna mixture in each pita half.
  4. 4. Serve immediately (while the vegetables are fresh).
For a mexican twist swap chickpeas for a can of black beans and add chopped avocado, corn and a pinch of chilli powder.