Chicken and Chickpea Salad

Ingredients:

For the creamy Greek yogurt dressing:
1/3 cup whole milk Greek yogurt
3 tablespoons French DIJON mustard
1 lemon (juice squeezed)
1 clove garlic, finely chopped
Extra virgin olive oil
1 teaspoon sweet paprika
1/2 teaspoon red pepper flakes
Salt
Black pepper

For the salad:
1 can (400 g) chickpeas, drained and rinsed under running water
350 g shredded chicken breast (boiled or baked)
2 celery stalks, finely chopped
1-2 shallots, finely chopped
Sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley

Instructions:

1. Make the dressing: In a large bowl, combine the yogurt, mustard, lemon juice, garlic, a generous tablespoon of olive oil, paprika, red pepper flakes, and a generous pinch of salt and pepper (about 1/2 teaspoon each). Mix well.

2. Add the chickpeas to the bowl with the dressing and mash them lightly with the back of a spoon or fork. Then add the shredded chicken, celery, shallots, sun-dried tomatoes, and parsley. Mix well.
3. If you have time, refrigerate the chicken salad for about 20 minutes (this is optional, especially if you are using chicken that has already been refrigerated). Serve the salad in a bowl or make chicken salad sandwiches. Enjoy!

Yield: 4 servings
Recipe: themediterraneandish.com