Pita Sandwich With Tuna And Chickpeas
serves 4
Use leftover bulgur with tomatoes to make this hearty sandwich.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 (6-ounce) can water-packed white-meat tuna, drained
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon hot pepper sauce
2 cups reserved bulgur with tomatoes
1 cup drained canned chickpeas
2 tablespoons toasted sesame seeds
8 small or 4 large pita, opened as pockets
prep: 5 minutes
total: 5 minutes
bowl
1. In a bowl, crumble the tuna with a fork.
2. Mix in the garlic, oil, hot pepper sauce, tabouleh, chickpeas, sesame seeds and a sprinkling of salt and pepper.
3. Warm the pitas in a moderate oven or toaster oven and serve with the tuna mixture.
