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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).

EatingWell.com, November 2021


Credit: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

3/4 cup spinach & 1 1/4 cups chickpea mixture
357 calories; fat 19g; cholesterol 30mg; sodium 555mg; carbohydrates 23g; dietary fiber 6g; protein 21g; sugars 3g; niacin equivalents 6mg; saturated fat 5g; vitamin a iu 1869IU; potassium 505mg.