I am so ready for the long weekend! End of month is always the busiest time for me at work so I’m running on fumes as far as energy goes. On top of that, for some reason I haven’t been sleeping well. Hopefully that passes soon.
Last night I enjoyed a much needed pedicure after work and when I pulled in the driveway I eyed the fresh herbs in my garden. They were begging for me to pick a few.
The past few days I have been thinking about this cafe across from the old building I worked in called the Lunch Table Cafe. It is run by a Greek man and his parents who make the most amazing pita/tuna/hummus/feta sandwiches. Man that is a good sandwich. Alas, I know the calorie content has to be through the roof so last night I decided to recreate it with a few fresh, light twists (and my fresh herbs).
First I omitted the mayonnaise and replaced it with a high protein nonfat Greek yogurt. Then I broke down the hummus into components and added the main elements. Chickpeas, tahini, extra-virgin olive oil, salt and pepper, some Greek seasoning, fresh herbs. I didn’t add any lemon but I felt the dill gave it that bit of kick I was looking for.
Mediterranean Tuna Flatbread Sandwich
** 5 WW pts
5 wheat flat breads, I used Flat Out 100 calorie
1 14 oz can of quartered artichokes, drained
1 6.4 oz pouch of chunk light tuna in water, I used Star-Kist
1 15.5 oz can of chickpeas, rinsed and drained
5 Campari or plum tomatoes seeded and chopped
2 ribs of celery, diced
1/4 cup diced red onion
Handful fresh herbs, chopped
Lots of fresh ground pepper
Kosher salt, to taste
1 6 oz container of non fat Greek Yogurt
1 tsp Extra-virgin olive oil
1/2 Tbsp Tahini
1/4 tsp Greek seasoning
1/4 tsp minced garlic
1. Toss the salad ingredients together gently; artichokes through salt and pepper.
2. Whisk the dressing ingredients together in a small bowl.
3. Pour the dressing over the salad mixture.
4. Top each of the flatbreads evenly with 1/5 of the salad mixture.