Nutrient-packed chickpeas stand in for chicken in this vegetarian take on a lunchtime classic.
2 Tbsp. plain Greek yogurt
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 (15-oz.) can chickpeas, drained and rinsed
1/2 Gala or Honeycrisp apple, cored and chopped
1/2 cup halved red grapes
1/3 cup toasted and chopped walnuts
2 celery stalks, chopped
2 Tbsp. finely chopped red onion
Salt and pepper
Butter lettuce leaves, for serving