These Mediterranean Chickpea Tuna Pittas are easy to make, packed full of plant-based goodness, and so delicious!
I’ve previously used chickpea ‘tuna mayo’ to make this salad and these little onigiri, and love its taste and texture. Obviously it doesn’t taste exactly like tuna mayo, but it’s a great substitute as it serves a similar purpose – it’s rich and creamy, protein-packed, and makes a great sandwich filling!
So, once I had my chickpea tuna sorted, I just got a pitta and threw in all sorts of Mediterranean vegetables, and the result was a delicious and nutritious sandwich packed full of varied flavours and textures: crunchy, sweet red peppers, fragrant basil, deeply flavourful Kalamata olives, juicy tomatoes, and crisp, peppery rocket perfectly compliment the tangy and slightly nutty chickpea tuna.
These Mediterranean Chickpea Tuna Pittas make a perfect quick lunch, or even a great packed lunch too. Although the ingredients list may look a little long, the vegetables I used are just a suggestion, and you can use whatever you can easily get hold of. And if you make a big batch or the chickpea ‘tuna mayo’, you can keep it in the fridge and use it for lunches throughout the week.
Looking for more easy, healthy and delicious lunch ideas? You might like my Edamame Pesto with Soba Noodles, Avocado Pesto Pasta or Sweet Potato Hummus – the last two can be made from scratch without even having a blender!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
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- 1 x 400g (14oz) tin chickpeas, drained and rinsed
- 1 tablespoon tahini
- 1/2 teaspoon (Dijon) mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt + pepper, to taste
- Optional: 1 spring onion or few chives, finely sliced
- Optional: 1 teaspoon capers, roughly chopped
- 2 pittas, sliced in half and toasted (gluten-free if necessary)
- Handful of cherry tomatoes, halved
- 1 sweet red pepper, finely sliced
- Few handfuls salad leaves (lettuce, rocket etc)
- Handful of fresh basil
- Few black Kalamata olives, pitted and halved
- To make the chickpea tuna mayo, use a fork to gently smash the chickpeas in a bowl, then add all other ingredients and mix well
- Stuff chickpea tuna into pittas along with cherry tomatoes, pepper, salad leaves, basil and olives
- Either enjoy immediately or eat as a packed lunch as it keeps for a few hours