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Chickpea Tuna Salad

This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch to pack for work or school!


• 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


• Step 1 Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.

• Step 2 Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.

• Step 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.

• Step 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.


Make the most of summer veggies with this easy BBQ side dish.


3 tbsp. fresh lemon juice
3 tbsp. olive oil, divided
1 medium shallot, finely chopped
8 oz. cherry tomatoes, halved
8 oz. green beans, trimmed and thinly sliced on a bias
1 lb. zucchini (about 3 medium), halved lengthwise
4 medium ears corn, husked
1/2 c. torn basil leaves


• Heat grill to medium-high. In large bowl, whisk together lemon juice, 2½ tablespoons oil and 1/2 teaspoon each salt and pepper; stir in shallot. Fold in tomatoes and beans. Let marinate while grilling vegetables.

• In medium bowl, toss zucchini with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Place corn and zucchini, cut sides down, on hot grill. Cover and grill zucchini until grill marks appear, 3 to 4 minutes, then flip and cook 1 minute more. Grill corn until lightly charred and cooked through, turning occasionally, 10 to 12 minutes. Transfer vegetables to cutting board as they finish cooking.

• When cool enough to handle, cut zucchini in half lengthwise, then chop into 1/2-inch pieces. Cut corn kernels from cobs (you should have about 2 cups). Add zucchini and corn kernels to bowl with tomatoes and toss to combine, then fold in basil. Serve at room temperature or chilled.

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