out of 8 reviews
Chickpea ‘Tuna’ and Sweetcorn Pitta Breads
Discover a delicious gluten free recipe for chickpea 'tuna' and sweetcorn pitta breads, perfect for a light, healthy and satisfying meal.
Ingredients
- 1 packet BFree Pitta Breads
- 250g chickpeas, drained and rinsed
- 160g sweetcorn, drained
- Juice of ½ lemon
- 3 heaped tablespoons
- Veganaise or regular mayonnaise
- 1 teaspoon tamari soy sauce
- 2 teaspoons nutritional yeast (optional)
- 2 spring onions, finely sliced
- Salt and freshly ground black pepper, to taste
- ¼ cucumber, sliced
All ingredients shown in metric. Imperial measurements shown on right for reference.
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Preparation
10
minutes
Cooking
2
minutes
Method
Combine the chickpeas, sweetcorn, lemon juice, Veganaise or mayonnaise, tamari soy sauce, nutritional yeast, spring onions, salt and freshly ground black pepper in a bowl.
Using a fork, lightly mash around half of the chickpeas, then stir everything together until well combined.
Warm the BFree Pitta Pockets according to the pack instructions.
Fill each pitta pocket with the chickpea tuna and sweetcorn mixture.
Top with the sliced cucumber and enjoy!
Nutritional & Dietary
Dairy Free
Gluten Free
Wheat Free
Egg Free
Peanut Free
Nut Free
Sesame Free
Celery Free
Crustacean Free
Fish Free
Lupin Free
Molluscs Free
Mustard Free
Oat Free
Sulphite Free
Stone Baked Pitta Breads
As used in this recipe
