Spicy Chickpea Edamame Salad Pitas

A high-protein, crunchy, creamy easy vegetarian lunch.

1 cup cooked chickpeas
3 to 4 tablespoons plain Greek Yogurt
1/4 teaspoon garlic salt
1-2 teaspoons Sriracha sauce (start with 1 teaspoon and add more to meet your heat preference)
2 teaspoons fresh lemon juice
1/3 cup shelled edamame
1 green onion, finely chopped
1 large celery stalk, finely diced (about 1/3 cup)
2 tablespoons finely chopped sun-dried tomatoes
salt & pepper to taste
1 cup torn curly lettuce
2 thin whole wheat pitas

View the full recipe at Toaster Oven Love →