Tuna-And-Chickpea Sandwich With Tahini Dressing

• 1/3 cup tahini
• 3 tablespoons water
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 (12-ounce) can tuna packed in water, drained and flaked
• 1 (16-ounce) can chickpeas, drained
• 1 medium cucumber, peeled, seeded, and diced
• 1 cup grape tomatoes, halved
• 2 tablespoons minced red onion
• 1/4 cup chopped fresh Italian parsley
• 3 pita bread rounds, cut in half
• Romaine lettuce leaves

1. Whisk together first 6 ingredients in a large bowl until smooth. Add tuna and next 5 ingredients; toss gently to combine.
2. Line each pita half with lettuce, and fill evenly with salad. Serve immediately.
3. Wine note: "Tahini pairs well with Hangtime Pinot Noir 2003 $16. Pinot Noir always turns sweeter with foods that are salty. This great pick is fruity, with flavors of cherry and strawberry." --Rosalind Johnson, Divas Uncorked, Massachusetts

tahini, water, lemon zest, lemon juice, garlic, salt, tuna, chickpeas, cucumber, grape tomatoes, red onion, fresh italian parsley, bread

Taken from www.myrecipes.com/recipe/tuna-and-chickpea-sandwich-with-tahini-dressing (may not work)