We swap chickpeas in for chicken to create a satisfying vegetarian main that's perfect for lunch. Cranberries add a sweet-tart flavor, while toasted walnuts and celery provide crunch. Serve over leafy greens or use as a sandwich filling.

Ingredients

  • ¼ cup low-fat plain strained yogurt, such as greek-style
  • 1 tablespoon minced onion
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • ¼ cup diced celery
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts, toasted (see tip)

Directions

  1. Mix yogurt, onion, lemon juice and salt in a medium bowl. Add chickpeas, celery, cranberries and walnuts; toss to coat.