Chickpea, Tuna & Roasted Red Pepper Sandwich

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Chickpea, Tuna & Roasted Red Pepper Sandwich

Course: Lunch
Keyword: seafood
Calorie: 300-400
Protein: 21-30g
Fiber: 5-10g
Servings: 2
Calories: 379kcal


  • 1 cup Chickpeas (cooked, rinsed)
  • 1 can Tuna (drained)
  • 1/2 stalk Celery (finely chopped)
  • 2 tbsp Parsley (chopped)
  • 1 tbsp Plain Greek Yogurt
  • 1 1/2 tsp Lemon Juice
  • Sea Salt & Black Pepper (to taste)
  • 4 oz Roasted Red Peppers
  • 4 slices Bread (toasted)


  • In a bowl, lightly smash the chickpeas with the back of a fork. Mix in the tuna, celery, parsley, yogurt, lemon juice, salt, and pepper. Adjust the seasoning to your taste.
  • Assemble the sandwich by placing roasted red peppers on a slice of toast. Spoon the tuna mixture on top, and close the sandwich. Repeat for any remaining slices of toast.
  • Slice the sandwiches in half and enjoy!


  • Leftovers

    Best enjoyed fresh. Refrigerate the chickpea mixture in an airtight container for up to two days.
  • Serving Size

    One serving is equal to one sandwich.
  • More Flavor

    Add red onion and cucumber.
  • Gluten-Free

    Use gluten-free bread.
  • Dairy-Free

    Use coconut yogurt instead of Greek yogurt.
  • Canned Tuna

    One can of tuna is equal to 165 grams or 5.8 ounces, drained.


Calories: 379kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Cholesterol: 31mg | Sodium: 640mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1229IU | Vitamin C: 25mg | Calcium: 109mg | Iron: 4mg

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