You only need two slices of bread – and this chickpea salad, tomatoes and tuna will turn into a sandwich filling. one serving: (4 total) Calories 504, total fat 23 g, saturated fats, proteins 31 g, carbohydrates 44 g, fiber, mg cholesterol, натрий мг., сахар г. 
Photo of the dish: АнтонисAchilleos Time: 25 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (340 gr.) White tuna in its own juice (drain the broth and split into pieces)
- 1 can (400 gr.) Chickpeas (drain the brine and rinse)
- 2 tsp Dijon mustard
- Grated zest and juice of 1 lemon
- 1/3 Art. extra-virgin olive oil, plus some more for grease
- 1/4 Art. chopped fresh dill
- Coarse salt and freshly ground pepper
- 1 peeled and cut greenhouse cucumber
- 1 bunch chopped green onions
- 0.5 l cherry tomatoes or grape tomatoes halves
- 2 pieces of pita or naan cakes
- 1 head of shredded romaine lettuce
Recipes with similar ingredients: romaine lettuce, tuna, chickpeas, cucumbers, green onions, dill, grape tomatoes, cherry tomatoes, Dijon mustard, lemon, pita, naan flat cakes
Recipe preparation:
- Prepare dressing: mix in a small bowl mustard, lemon zest and lemon juice. Whisk, slowly enter olive oil. Add dill, 1/2 tsp. salt and pepper to taste.
- In a medium-sized bowl, mix the tuna, chickpeas, cucumber, onions and tomatoes with 1/4 tbsp. refueling.
- Fry the cakes: grill the pan for moderately high heat. Lightly grease both sides of the pita olive oil, salt and pepper. Fry until golden brown about 1 min from each side. Cool slightly and chop. triangles.
- Combine the romaine lettuce with the remaining dressing and spread over plates. Put tuna salad on top and serve with fried on the grill pita.
