Mediterranean Chickpea Tuna Pittas (Vegan + GF)

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:

• Lazy Falafel
• Chickpea Mayonnaise Salad Sandwich
• Lazy Samosa Lettuce Cups
• Hummus Toasted Sandwich
• Vegan Stretchy Melty Grilled Cheese

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Mediterranean Chickpea Tuna Pittas (Vegan + GF)

These Mediterranean Chickpea Tuna Pittas are easy to make, packed full of plant-based goodness, and so delicious!

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: chickpea tuna salad, vegan mediterranean sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2

Calories: 375kcal

Ingredients

For the chickpea "tuna mayo":

• 400 g (14oz) tin of chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1/4 teaspoon (Dijon) mustard
• 1 tablespoon 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

To put the pittas together:

• 2 pittas, halved and toasted (gluten-free if necessary)
• Handful of cherry tomatoes, halved
• 1 red pepper, finely sliced
• Few handfuls of salad leaves lettuce, rocket etc
• Handful of fresh basil
• Few black Kalamata olives, pitted and halved

Instructions

For the chickpea "tuna mayo":

• Use a fork to gently smash the chickpeas in a bowl, then add all other ingredients and mix well

To assemble:

• 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

Nutrition Facts

Mediterranean Chickpea Tuna Pittas (Vegan + GF)

Amount Per Serving

Calories 375

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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