Method
- Combine tuna, chickpeas, capsicum, carrot, onion, tomato and lettuce in a bowl.
- Add lemon juice and vegetable oil and mix to combine.
- Put 1 cup of the tuna mixture in each pita half.
- Serve immediately (while the vegetables are fresh).
Notes
For a mexican twist swap chickpeas for a can of black beans and add chopped avocado, corn and a pinch of chilli powder.
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