400 g can chickpeas, drained
2 tbsp chopped fresh coriander (or parsley)
half cucumber, cut into small dice
1 small red onion, finely chopped
juice of 1 lemon
2 tbsp olive oil
200 g can tuna, drained and flaked
4 pittas
salt and freshly gound black pepper
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- Preheat the grill. Put the chickpeas in a bowl with the coriander, cucumber and onion. Drizzle in the lemon juice and oil, and toss together. Season to taste.
- Stir in the tuna, trying not to break up the flakes too much. Put the pitta breads under the grill for a couple of minutes on each side.
- Cut them in half widthways, then gently ease a knife inside each cut side to form a pocket. Spoon in the chickpea and tuna salad and serve immediately (or wrap in foil and chill for up to 4 hours).
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