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Tuna and Chickpea Pita Pocket Sandwiches
Ingredients
  • Dressing
  • ⅓ cup fat-free or low-fat Greek yogurt
  • ¼ cup light mayonnaise
  • 2 ½ Tbsp fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 2 tsp chopped fresh rosemary or ½ tsp dried crushed
  • 1 tsp chopped fresh thyme leaves or ¼ tsp dried
  •  
  • Tuna Salad
  • 2 (4.5 to 5 oz) cans white albacore tuna, drained well
  • 1 (15 o) can chickpeas (aka garbanzo beans), drained and rinsed
  • ¾ cup chopped celery
  • ⅓ cup finely chopped red onion
  • Salt and freshly ground black pepper
  • 2 medium tomatoes, sliced
  • 2 cups spinach
  • 2 Whole wheat pita pocket breads
Steps
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