prep time 
Ingredients
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
Directions
-
STEP ONE
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. -
STEP TWO
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. -
STEP THREE
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.