Plain Greek Yogurt
1. Rinse and drain 2 15-ounce cans of chickpeas
2. Combine 1/4 cup pesto with 1/4 cup plain Greek yogurt and 1 freshly-squeezed lemon
3. Chop 1/4 of a red onion and 1/2 of a bunch of fresh parsley.
4. Mix all together.
5. Serve as is, in pita pockets, with pita chips, or in lettuce wraps!
Recipe credit: Cabarrus Health Alliance