Tuna and Chickpea Pita Sandwiches

Ingredients

• 1/3 cup fat-free or low-fat Greek yogurt
• 1/4 cup light mayonnaise
• 2 1/2 Tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tsp chopped fresh rosemary or 1/2 tsp dried crushed
• 1 tsp chopped fresh thyme leaves or 1/4 tsp dried
• 2 cans white albacore tuna, drained well
• 1 can chickpeas, drained and rinsed
• 3/4 cup chopped celery
• 1/3 cup finely chopped red onion
• Salt and freshly ground black pepper
• 2 medium tomatoes, sliced
• 2 cups spinach
• 2 Whole wheat pita pocket breads

Directions

1. In a small bowl, whisk the Greek yogurt, mayonnaise, lemon juice, parsley, and the thyme or rosemary until combined.
2. Put the tuna, chickpeas, celery, and red onion in a medium mixing bowl. Add the Greek yogurt dressing and toss until everything is coated.
3. Add salt and pepper to taste, then toss again.
4. Cut the pita pockets in half, then open them by slicing through the middle.
5. Fill the pitas with spinach, tomatoes, and the tuna salad mixture. Serve immediately.