Green Goddess Chicken Chickpea Salad

What you need

Ingredients

• 1 cup canned chickpeas (rinsed and drained)
• 2 tablespoons red vinegar
• ¼ cup diced red onion
• ⅛ teaspoon kosher salt
• ½ cup light mayonnaise (such as Hellman’s)
• ⅓ cup fresh scallions (chopped)
• ⅓ cup chopped fresh cilantro or basil (packed)
• ⅓ cup chopped fresh parsley (packed)
• 1 lemon (juice of )
• 1 clove garlic (chopped)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon anchovy paste
• ½ cup whole milk Greek yogurt
• 5 cups veggie slaw mix (green and red cabbage, broccoli and carrots)
• 12 ounces shredded cooked chicken breast (cooked )
• ½ cup chopped scallions
• ¼ cup sunflower seeds (lightly salted, roasted )

In the correct order

Instructions

1. In a medium bowl marinate the onion 5 minutes in vinegar and salt. Add the chickpeas and toss to combine. Set aside.
2. Meanwhile, make the green goddess dressing: Place all ingredients except for the yogurt in a blender and blend until smooth. Add yogurt and process until blended. Keep refrigerated until serving.
3. Make the salad: combine slaw mix with chicken, chickpeas, scallions and sunflower seeds and toss with dressing.