Chicken-Garbanzo Salad

Chicken-Garbanzo Salad Photo: Oxmoor House


  • 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.

    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)

Nutritional Information

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

Good to Know

With the chicken and the garbanzo beans, you have a protein-packed salad. Yogurt dressing is also a good way to get a boost of calcium and flavor.
Cooking Light Superfast Suppers