Chickpea Tuna Salad
This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch to pack for work or school. You can prep the salad the night before (just be sure to keep the spinach separate and dress the salad right before serving).
Ingredients
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2 tablespoons lemon juice
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1 tablespoon nonpareil capers, rinsed and chopped
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1 tablespoon finely chopped shallot
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1 (15-ounce) can no-salt-added chickpeas, rinsed
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1 (6.7-ounce) jar oil-packed tuna, drained
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1 cup halved cherry tomatoes
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1 cup thinly sliced English cucumber
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½ cup crumbled feta cheese
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2 tablespoons chopped fresh dill
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2 tablespoons extra-virgin olive oil
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3 cups baby spinach
Description
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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.
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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.
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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.
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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.
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