Picnic in a Jar

Ingredients

• 1 (19-oz.) can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh 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
• 3 cups coarsely crushed pita chips
• Lemon wedges

 Yogurt Dressing

• 1 cup Greek yogurt 
• 4 ounces feta cheese, finely crumbled $
• 2 tablespoons chopped fresh dill
• 5 tablespoons buttermilk
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Table salt and black pepper to taste

How to make the Dressing

1. Stir together yogurt, feta cheese, dill, buttermilk, lemon zest, lemon juice, and garlic. Add table salt and black pepper to taste. Let stand 15 minutes.
2. Note: For a thicker dressing, reduce buttermilk to 4 Tbsp.

How to make the Salad

1. 1. Stir together first 4 ingredients and 2 Tbsp. olive oil; stir in shredded chicken. Add table salt and black pepper to taste; let stand 15 minutes.
2. 2. 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.
3. 3. 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.