Chickpea Salad with Creamy Garlic Dressing

15 ounces canned chickpeas, drained and rinsed

1 cup pickled red cabbage

1 romaine heart, chopped

1/2 cucumber, diced

4 tablespoons mayonnaise

3 tablespoons Greek yogurt

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon water

Kosher salt, to taste

Black pepper, to taste

1. In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, Dijon mustard, and water until smooth. Season with kosher salt and black pepper.
2. In a large bowl, combine the chickpeas, pickled red cabbage, romaine, and cucumber.
3. Add the dressing and toss until evenly coated.
4. Add the crispy pasta and toss just before serving,