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.
