Ingredients

  • 2 cups cooked chicken breast, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp dried dill
  • Salt and black pepper, to taste

Instructions

  1. In a large bowl, combine chicken, chickpeas, cucumber, and cherry tomatoes.
  2. In a separate bowl, mix Greek yogurt, lemon juice, garlic powder, dill, salt, and pepper.
  3. Pour the dressing over the salad and toss until everything is evenly coated.
  4. Refrigerate for 15–20 minutes to let the flavors blend.
  5. Serve chilled as a light lunch or a satisfying side dish.

Tip: Use extra Greek yogurt and lemon juice for a creamier, fresher dressing.