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 cans white albacore tuna, drained well (4.5 - 5 oz each)
• 1 can chickpeas (aka garbanzo beans), drained and rinsed (15 oz)
• ¾ cup chopped celery
• ⅓ cup finely chopped red onion
• to taste Salt and freshly ground black pepper
• 2 medium tomatoes, sliced
• 2 cups spinach
• 2 whole wheat pita pocket breads

Instructions

Nutrition Facts (estimated)