Chicken-Garbanzo Salad

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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 21%
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 27.8g
  • Carbohydrate: 22.9g
  • Fiber: 4.9g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 675mg
  • Calcium: 190mg

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

Preparation

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