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Tuna and chickpea pita pockets
Fill up with tasty tuna and colourful vegetables tucked into a pita pocket.
Ingredients
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
Method
1. Combine tuna, chickpeas, capsicum, carrot, onion, tomato and lettuce in a bowl.
2. Add lemon juice and vegetable oil and mix to combine.
3. Put 1 cup of the tuna mixture in each pita half.
4. Serve immediately (while the vegetables are fresh).
Notes
For a mexican twist swap chickpeas for a can of black beans and add chopped avocado, corn and a pinch of chilli powder.
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