Ingredients
- 1 15-ounce can chickpeas rinsed and drained
- 1 large stalk celery diced
- 1 small red onion diced
- 1 1/2 cups cherry tomatoes halved
- 1 bell pepper (any color) diced
- 12 ounces canned albacore tuna in water drained
- 2 1/2 cups fresh spinach
- 2 tablespoons fresh parsley chopped
- 1/3 cup feta cheese crumbled
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons garlic minced
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large mixing bowl, add chickpeas and mash them slightly. Then, add cherry tomatoes, celery, bell pepper, onions, drained tuna, spinach, and half of the feta cheese.
- Whisk together lemon juice, olive oil, minced garlic, salt, and black pepper. Adjust seasoning as needed.
- Add the dressing to the large bowl. Toss ingredients to coat evenly. Sprinkle with chopped parsley and remaining feta cheese before serving.
