Chickpea Tuna Salad

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

Directions

1. Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.
2. Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.
3. Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.
4. 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.

Nutrition Facts: Servings per recipe: 4
Calories 357; Total Carbohydrate 23g; Dietary Fiber 6g; Total Sugars 3g; Protein 21g; Total Fat 19g; Saturated Fat 5g