Chicken-Garbanzo Salad

Chicken-Garbanzo Salad Recipe
Photo: Oxmoor House

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.


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

Recipe from

Oxmoor House

Nutritional 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


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


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


Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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