Chickpea Tuna Salad Recipe
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
- 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
- 3 tablespoons extra-virgin olive oil
- 3 cups baby spinach
Instructions
- Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.
- Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.
- Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.
- Add spinach to the remaining dressing in the large bowl; toss to coat. Divide the spinach evenly among 4 plates; top each plate with 1 1/4 cups chickpea mixture. Serve immediately.
Notes
Prepare through Step 3 and refrigerate in an airtight container for up to 1 day.