In a large bowl, combine cooked pasta, rocket or spinach, chicken, cucumber, cherry tomatoes, capsicum, red onion, spring onion, chickpeas, olives, and basil or mint. Toss well. Crumble over the feta, drizzle with extra virgin olive oil, and squeeze over the lemon juice.
300 g cooked pasta, 2 cups rocket, 2 chicken breasts, 1 cucumber, 1 cup cherry tomatoes, 1 green capsicum, 1 red onion, 2 spring onions, 400 g canned chickpeas, ½ cup kalamata olives, 1 cup basil, 60 g feta
In a separate bowl, mix together pesto and Greek yoghurt until smooth.
3 tablespoons Greek yoghurt
Add the pesto-yoghurt dressing to the salad and toss gently until everything is evenly coated.
