Chicken-Chickpea Salad

Reddyrat's Note:

This is a tasty, quick salad from Cooking Light Superfast Suppers. Serve this salad with pita wedges or put it in a pita pocket for an easy sandwich. Posted for ZWT 2008.

• Total Time: 18 mins
• Prep Time: 18 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 8 ounces chopped cooked chicken breasts
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup chopped seeded cucumber (about 1 small)
• 1/2 cup chopped green onion (about 4 small)
• 1/4 cup chopped fresh mint or 1/4 cup basil
• 1/2 cup plain fat-free yogurt
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 2 cups baby spinach leaves
• 1/3 cup feta cheese with cracked pepper, crumbled
• 4 lemon wedges

Directions:

1. Combine first 8 ingredients. Toss gently.
2. Gently fold in spinach and feta.
3. Serve with lemon wedges.

Reviews

[*Parsley*]

Awesome Greek salad! I opted for the fresh mint and highly reccommmend it. I had real nonfat Greek yogurt to use for this. It was absolutely fantastic. I think maybe I would serve this on a bed of spinach leaves instead of mixing them in, but that's just my preference. It's wonderful just as written. Thanx!