Chickpea Tuna Salad

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.