Mediterranean Chickpea Tuna Pittas

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

Mediterranean Chickpea Tuna Pittas (Vegan + GF)

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

https://www.rhiansrecipes.com/mediterranean-chickpea-tuna-pittas-vegan-gf/