Mediterranean Tuna Lettuce Wraps
Roasted Chickpeas
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 3 (5-oz) cans no-salt-added wild-caught albacore tuna in water, drained and flaked
- 1 (14-oz) pkg refrigerated tabbouleh wheat salad (about 2 cups)
- 1 pint organic grape tomatoes, cut in half
- 1 organic red bell pepper, thinly sliced
- ½ recipe Roasted Chickpeas (recipe follows)
- 12 large Bibb lettuce leaves
Instructions
- Combine oil and mustard in a large bowl. Add tuna, tabbouleh, tomatoes and bell pepper; toss. Fold in chickpeas. Serve over lettuce leaves.
Side Dish Ingredients
- 2 (15-oz) cans BPA-free no-salt-added chickpeas, drained and rinsed (such as Eden Organic)
- 1 Tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss together all ingredients in a bowl. Spread in a single layer on a rimmed baking sheet.
- Bake 45 to 50 minutes, stirring twice. Cool completely. Add half to Mediterranean Tuna Lettuce Wraps. Store remaining in an airtight container for snacking.
Clean Eating Meal Plan
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