Picnic in a Jar No ratings yet.

easy prep time 20 mins | cook time 0 mins | SERVINGS 6


    1 (19-oz.) can LaFe chickpeas, drained and rinsed
    2 tablespoons chopped fresh flat-leaf parsley
    2 tablespoons chopped fresh mint
    2 tablespoons LaFe lemon juice
    5 tablespoons olive oil, divided
    1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded
    3/4 cup chopped radishes
    1/4 cup finely chopped red onion
    1 pt. grape tomatoes, halved
    1 1/2 cups chopped English cucumbers
    Yogurt Dressing
    3 cups coarsely crushed pita chips
    Lemon wedges



    Stir together the first 4 ingredients and 2 Tbsp. olive
    oil; stir in shredded chicken. Add table salt and black
    pepper to taste; let stand 15 minutes.

    Meanwhile, stir together radishes, onion, and 1 Tbsp.
    olive oil. Stir together tomatoes and 1 Tbsp. olive oil.
    Stir together cucumbers and remaining 1 Tbsp. olive
    oil. Season each mixture with salt and pepper to taste.

    Layer chickpea mixture, radish mixture, 3/4 cup
    Yogurt Dressing, tomato mixture, pita chips, and
    cucumber mixture in a 4-qt. bowl; top with remaining
    Yogurt Dressing. Cover and chill 2 to 4 hours. Serve
    with lemon wedges and additional pita chips.