Ingredients
- 1/2 cup yogurt whole milk or Greek
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1/4 cup parsley chopped
- 1/2 tsp salt sea
- 1/2 tsp pepper black
- 2 5 oz can tuna white albacore; drained
- 1 15 oz can chickpeas rinsed and drained
- 1/4 cup onion red; diced
- 2 stalks celery diced
- 2 cups tomatoes cherry; halved
- 2 cups arugula
- pita bread whole wheat
Instructions
- Whisk together yogurt, lemon juice, tahini, sea salt, pepper, and parsley in a small bowl until smooth and creamy.
- To a separate medium bowl add tuna, chickpeas, red onion, and celery. Pour yogurt mixture over top and stir until combined.
- Create pitas: add two tablespoons tuna and chickpea mixture into pitas. Garnish with arugula and cherry tomatoes. Fold and devour!