Description
A vibrant, no-cook Mediterranean salad packed with protein from tuna and chickpeas, tossed in a tangy lemon caper dressing with fresh herbs and feta.
Ingredients
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Fresh lemon juice (2 tbsp)
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Capers (1–2 tbsp)
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1 shallot, finely chopped
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Salt and pepper, to taste
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Olive oil (3 tbsp)
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1 (15-ounce) can chickpeas, rinsed and drained
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1 (5-ounce) can tuna, drained
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1 cup cherry or grape tomatoes, halved
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1 cup cucumber, chopped
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½ cup crumbled feta cheese
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2 tbsp chopped fresh dill
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4 cups baby spinach leaves
Instructions
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In a large bowl, stir together lemon juice, capers, shallot, salt, and pepper. Let sit for 5 minutes.
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Whisk in olive oil until dressing is emulsified.
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In another bowl, mix chickpeas, tuna, tomatoes, cucumber, feta, and dill.
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Add 5 tablespoons of the dressing to the chickpea mixture and toss gently.
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Toss spinach with remaining dressing in the first bowl.
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Divide spinach among 4 plates and top each with 1 ¼ cups of chickpea mixture. Serve immediately.
Notes
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Use high-quality tuna for better flavor.
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Add hard-boiled eggs or avocado for more protein and creaminess.
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Store spinach and chickpea mix separately to avoid sogginess.
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This salad is best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main
- Method: No-Cook
- Cuisine: Mediterranean