When you’re craving a delicious and easy make-ahead lunch, turn to the chicks. That is, chickpeas or chicken. Use either (or both!) to craft this flavorful sandwich filler that also makes a savory cracker topper or even a side dish.
Yes, it’s that versatile! And because it’s made with Greek yogurt, it’s got two protein sources in one recipe. Could we call this the jack of all salads? Yes, we shall.
Ingredients:
- 4 cups chickpeas, drained and rinsed, or use diced cooked chicken
- 1/2 cup plain greek yogurt
- 1/2 cup green onion, diced
- 1/2 cup celery, diced
- 1 teaspoon parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 lemon, juice of
Directions:
- If using chickpeas, place in a large bowl and mash with a potato masher or fork until somewhat broken up (if using chicken skip to step 2).
- Add Greek yogurt, scallions, radishes, herbs, cumin, salt, pepper and lemon juice and stir until mixture is thoroughly combined.
- Salad can be enjoyed on its own, on sandwiches, lettuce wraps or with pita or chips. Store leftovers covered in the refrigerator in an airtight container for up to 5 days.
