Mediterranean Chicken Salad

This recipe came to me via email from Cooking Light. I'm always looking for a good, make ahead chicken salad and this one looked different and delicious. I did make some changes to their original recipe based on what I had on hand and my likes. So here it is.

• 1 container Fage Total 0%
  
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
  
• 3 cups chopped cooked chicken, seasoned with South Seas seasoning
• 1 jar roasted red peppers, chopped (about 1 cup)
  
• 1/4 diced vidalia onion
• 3 TBSP chopped green onion
  
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

Mix the first 4 ingredients in a small bowl and set aside. Combine the rest of the ingredients in another bowl, then stir in the yogurt mixture. Chill for 2 hours before serving.