Chickpea Salad Recipe with Yogurt, Dill and Lemon

INGREDIENTS

2 cans

each) reduced-sodium garbanzo beans, drained and rinsed (divided)

1 cup

plain nonfat Greek yogurt

2 tbsp

freshly squeezed lemon juice

1 tbsp

extra virgin olive oil

1/4 tsp

garlic powder

1/2 tsp

salt

1/2 tsp

pepper

1 cup

finely chopped celery

1 cup

finely chopped cucumber

1/4 cup

minced fresh dill

Old El Paso Whole Wheat Taco Boats

Optional: lemon zest and extra dill for garnish

Optional: torn leaf lettuce