Middle Eastern Chicken Salad with Chickpeas, Radishes and Cucumber

The idea for this came from the Rachel Ray magazine in a segment about chicken salads; I roasted 2 chickens the other day and we only ate one so I decided it would be a good time to try out this salad. It was terrific! So far, my favorite chicken salad ever!!! You can eat it on a pita or naan if you want to have it more like a sandwich.

white meat from one roasted chicken, diced
6 radishes, halved and sliced thin
2 Persian cucumbers, halved and sliced
1/2 red onion, small diced
1 can chickpeas, drained and rinsed
chopped cilantro
4 T extra-virgin olive oil
4 T lemon juice
1 t honey
1/4 t sumac
1/2 t salt
1/2 t cumin
freshly ground pepper

Mix the olive oil, lemon juice, honey, sumac, salt, cumin and pepper with a little whisk. Add the red onion and let this sit while you prepare the rest of the salad to mellow out the onion. Mix the remaining ingredients in a bowl and pour the dressing over the chicken mixture. If you want to have it as a sandwich, heat a large frying pan. Brush a pita bread or a naan (I like that Stonefire brand at the store) and fry until golden. Spoon the salad onto the bread. Very fresh and delicious.