Recipe: Chickpea and Tuna Tzatziki Salad

INGREDIENTS 

• 3 whole wheat pita rounds 
• 3 tablespoons extra virgin olive oil 
• 1 teaspoon Za'atar seasoning blend 
• 1 teaspoon garlic powder 
• ½ teaspoon dried oregano 
• ¼ teaspoon sea salt 
• ¼ teaspoon freshly ground black pepper 
• 1 cup plain Greek yogurt 
• ¼ cup chopped fresh dill 
• 3 tablespoons chopped chives 
• ½ lemon, juiced 
• 2 tablespoons extra virgin olive oil 
• 2 tablespoons chopped capers 
• 1 garlic clove, finely minced 
• 3 Persian cucumbers, diced 
• 1 (15 oz.) can chickpeas, drained 
• 1 (5 oz.) can albacore tuna, drained 
• Pickled red onions, optional 

INSTRUCTIONS

1. Preheat oven to 375°F. Cut pita into small triangles and toss with olive oil, za'atar, garlic powder, oregano, and sea salt. 
2. Arrange in a single layer on a large baking sheet. Bake 12-15 minutes, flipping halfway, until golden brown and crispy. Set aside. 
3. Meanwhile, mix the yogurt, dill, chives, lemon juice, olive oil, capers, and garlic with a whisk until smooth. 
4. Stir in cucumbers, chickpeas, and flaked tuna. Taste and add salt and pepper, if needed. 
5. Serve topped with pickled red onions (if using) and pita chips.