Ingredients
- 2 cups cooked chickpeas drained and rinsed
- 1 cup cooked chicken breast shredded
- 1/2 cup celery diced
- 1/4 cup red onion finely chopped
- 1/4 cup cherry tomatoes halved
- 1/3 cup cucumber chopped
- 3 tablespoons fresh parsley chopped
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, chicken, celery, cucumber, tomatoes, and red onion.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper. Adjust flavor with more honey or lemon juice if needed.
- Pour the dressing over the salad base and toss until well coated. Stir in chopped parsley.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
