Chicken-Chickpea Salad - cooking recipe

Ingredients

8 ounces chopped cooked chicken breasts
1 (15 ounce) can chickpeas, rinsed and drained
1 cup chopped seeded cucumber (about 1 small)
1/2 cup chopped green onion (about 4 small)
1/4 cup chopped of fresh mint or 1/4 cup basil
1/2 cup plain fat-free yogurt
2 garlic cloves, minced
1/4 teaspoon salt
2 cups baby spinach leaves
1/3 cup feta cheese with cracked pepper, crumbled
4 lemon wedges

Preparation

Combine first 8 ingredients. Toss gently.
Gently fold in spinach and feta.
Serve with lemon wedges.