Chickpeas tuna salad

serving: 4 people 

Ingredients:

• 2 tablespoons lemon juice
• 1 tablespoon nonpareil capers, rinsed and chopped
• 1 tablespoon finely chopped shallot
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 (6.7-ounce) jar oil-packed tuna, drained
• 1 cup halved cherry tomatoes
• 1 cup thinly sliced cucumber
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 3 cups baby spinach

Directions

• Combine 2 tablespoons lemon juice, the chopped capers, chopped shallot, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl; stir. Let stand for 5 minutes.
• Meanwhile, in another large bowl, toss together the rinsed chickpeas, drained tuna, 1 cup tomatoes, the sliced cucumber, ½ cup feta and 2 tablespoons dill.
• Whisk 2 tablespoons oil into the lemon juice mixture until fully incorporated. Spoon about 4 tablespoons of the dressing into the chickpea mixture; toss to coat.
• Add 3 cups spinach to the remaining 1 tablespoon dressing in the large bowl; toss to coat. Divide the spinach among 4 plates; top each plate with 1¼ cups chickpea mixture.