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  • 2 tablespoons lemon juice
  • 1 tablespoon nonpareil capers, rinsed and chopped
  • 1 tablespoon finely chopped shallot
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 1 (6.7 ounce) jar oil-packed tuna, drained
  • 1 cup halved cherry tomatoes
  • 1 cup thinly sliced English cucumber
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons extra-virgin olive oil
  • 3 cups baby spinach


  1. Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.
  2. Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.
  3. Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.
  4. 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.

Nutrition Facts
Servings Per Recipe 4
Calories 357

Total Carbohydrate 23g
Dietary Fiber 6g
Total Sugars 3g
Protein 21g
Total Fat 19g
Saturated Fat 5g

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