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 English 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.
