Tuna and chickpea pita pockets | Healthy Kids

Ingredients

• 2 cans tuna (130grams in spring water), drained
• 1 can chickpeas (400grams) rinsed and drained
• 1 capsicum, diced
• 1 medium carrot, grated
• 1 small red onion, finely chopped
• 1 large tomato, diced
• 3 lettuce leaves, chopped
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 3 6-inch wholemeal pitas, cut in half