Description
A hearty, protein-rich Mediterranean salad combining chickpeas, tuna, fresh vegetables, and feta in a zesty lemon-dill dressing. Ideal for quick lunches or light dinners.
Ingredients
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1 small shallot, thinly sliced
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3 tbsp lemon juice
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2 tbsp capers, drained
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1/2 tsp sea salt
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1/4 tsp black pepper
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1/4 cup olive oil
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1 (15-oz) can chickpeas, rinsed and drained
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1 (5-oz) can tuna, drained
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup feta cheese, crumbled
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2 tbsp fresh dill, chopped
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4 cups baby spinach
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Instructions
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Combine shallots, lemon juice, capers, salt, and pepper in a bowl. Let sit for 5 minutes.
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In a large bowl, combine chickpeas, tuna, tomatoes, cucumber, feta, and dill.
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Whisk olive oil into the lemon mixture to create the dressing.
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Pour 5 tbsp of the dressing over the chickpea mixture and toss.
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Toss spinach with remaining dressing.
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Plate spinach and top with chickpea mixture. Serve immediately.
Notes
- Can be made 1 day in advance (steps 1–3). Add spinach and remaining dressing just before serving.
- Store leftovers separately from greens to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: Mediterranean