Green Goddess Chicken Chickpea Salad

• chickpeas (garbanzo beans), rinsed and drained
• red onion
• red wine vinegar
• kosher salt
• veggie slaw mix (cabbage, broccoli, carrots or coleslaw mix)
• cooked chicken breast (shredded or chopped, rotisserie or leftover roasted chicken)
• scallions (green onions)
• lightly salted roasted sunflower seeds
• light mayonnaise
• whole milk Greek yogurt
• cilantro (or basil) and parsley (fresh herbs)
• lemon juice
• garlic
• black pepper
• anchovy paste

Instructions

1. In a medium bowl, marinate the sliced red onion in red wine vinegar and a pinch of kosher salt for 5 minutes.
2. Add the rinsed and drained chickpeas to the marinated onions and toss to combine. Set aside.
3. Make the green goddess dressing: place light mayonnaise, scallions, fresh herbs (cilantro or basil and parsley), lemon juice, garlic, kosher salt, black pepper, and anchovy paste in a blender and blend until smooth.
4. Add the whole milk Greek yogurt to the blended mixture and process until fully incorporated. Refrigerate the dressing until ready to use.
5. Assemble the salad: combine the veggie slaw mix with the cooked shredded chicken, the marinated chickpeas and onions, chopped scallions (if reserving some), and roasted sunflower seeds in a large bowl.
6. Toss the salad with the green goddess dressing to coat evenly. Serve immediately or store in individual containers for meal prep (up to 4 days).
7. Tip: For best crunch, store dressing separately and add just before eating.