Refreshing, low in fat & calories, high in protein and fiber – this salad will become an all-time favorite!

Ingredients

  • 2 teaspoons dijon mustard
  • Grated zest and juice of 1 lemon
  • ⅓ cup extra-virgin olive oil, plus more for brushing
  • ¼ cup chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 1 12-ounce can solid white tuna in water, drained and flaked
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 Kirby cucumber, seeded and chopped
  • 1 bunch scallions, sliced
  • 1 pint cherry or grape tomatoes, halved

Directions

1. Whisk the mustard and lemon zest and juice in a small bowl.

Slowly whisk in the olive oil until well blended. Whisk in the dill,

½ teaspoon salt and pepper to taste.

2. Combine the tuna, chickpeas, cucumber, scallions and

tomatoes with ¼ cup of the dressing in a medium bowl.

Toss to coat.

3. Heat a grill pan over medium-high heat. Lightly brush both

sides of the pita with olive oil and season with salt and pepper.

Grill until golden, about 1 minute per side. Let cool slightly and

cut into wedges.

4. Toss the romaine with the remaining dressing and divide

among bowls. Top with the tuna salad and serve with the

grilled pita.

Serves 4