ingredients (serves 3)
1 tin tuna
1 tin chickpeas (drained and roughly mashed)
2 tbsp light mayonnaise
4 tbsp 0% Greek Yogurt
2 tbsp sweet chilli sauce
2 spring onions finely chopped
1 stick celery finely chopped
½ tsp smoked paprika
salt & pepper to taste
bunch of coriander chopped
1 pack pitta bread
olive oil
coriander/lime to garnish
method
1) Preheat oven to 180 degrees celsius. Cut pitta into small triangles and drizzle with oil, salt and paprika.
2) Place on a lined tray and bake for 15-20 minutes until crispy, turning halfway through.
3) Mix all of the ingredients for the tuna dip together, season to taste.
4) Add a squeeze of lime juice and lime wedges on top, and a sprig of coriander. We added some cucumber and radish for some extra crunch!
5) Enjoy as a sharing platter on its own or as part of a BBQ feast!
