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Chicken-Garbanzo Salad

Photo: Oxmoor House
Yield

4 servings (serving size: 1 3/4 cups)

Prep: 18 minutes. Instead of serving this Mediterranean-style salad with pita wedges, make sandwiches. Spoon about 1/2 cup into pita halves lined with extra spinach leaves.

Ingredients

  • 1 (9-ounce) package frozen cooked chopped chicken breast, thawed
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup chopped seeded cucumber (about 1 small)
  • 1/2 cup chopped green onions (about 4 small)
  • 1/4 cup chopped fresh mint or basil
  • 1/2 cup plain fat-free yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 2 cups prepackaged baby spinach leaves
  • 1/3 cup (1.3 ounces) feta cheese with cracked pepper, crumbled
  • 4 lemon wedges

Nutrition Information

  • calories 258
  • caloriesfromfat 21 %
  • fat 6 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 27.8 g
  • carbohydrate 22.9 g
  • fiber 4.9 g
  • cholesterol 66 mg
  • iron 2.9 mg
  • sodium 675 mg
  • calcium 190 mg

How to Make It

  1. Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.

Cooking Light Superfast Suppers