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Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2tablespoonslemon juice
1tablespoonnonpareil capers, rinsed and chopped
1tablespoonfinely chopped shallot
¼teaspoonsalt
¼teaspoonground pepper
1(15 ounce) canno-salt-added chickpeas, rinsed
1(6.7 ounce) jaroil-packed tuna, drained
1cuphalved cherry tomatoes
1cupthinly sliced English cucumber
½cupcrumbled feta cheese
2tablespoonschopped fresh dill
3tablespoonsextra-virgin olive oil
DirectionsStir 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.To make aheadPrepare through Step 3 and refrigerate in an airtight container for up to 1 day.Originally appeared: EatingWell.com, November 2021
Directions
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.To make aheadPrepare through Step 3 and refrigerate in an airtight container for up to 1 day.
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.
To make ahead
Prepare through Step 3 and refrigerate in an airtight container for up to 1 day.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)357Calories19gFat23gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
