Chicken-Chickpea Salad

Description: 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.

Ingredients:

• 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 of 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

Steps:

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