Ingredients:

  • 1 lb boneless, skinless chicken breasts (450 g), 2 medium breasts
  • 2 tbsp extra-virgin olive oil (30 ml) for marinade
  • 2 cloves garlic, minced (for marinade)
  • Zest and juice of 1 lemon (zest ≈ 1 tsp; juice ≈ 2 tbsp)
  • 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
  • 1/2 tsp kosher salt (or 3/4 tsp table salt)
  • 1/4 tsp freshly ground black pepper
  • Optional: 1/4 tsp smoked paprika for extra warmth
  • 2 (15-oz) cans chickpeas, drained and rinsed (≈ 480 g drained)
  • 1 medium cucumber, seeded and diced (about 1 1/4 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1/4 red onion, thinly sliced (about 1/3 cup)
  • 1/2 cup Kalamata olives, pitted and halved (about 75 g)
  • 1/2 cup fresh parsley, chopped (about 20 g)
  • 3 tbsp extra-virgin olive oil (45 ml) for dressing
  • 2 tbsp lemon juice (30 ml)
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced (for dressing)
  • 1/2 tsp honey or maple syrup, optional
  • Salt and pepper to taste (start with 1/2 tsp salt)
  • 4 oz feta cheese, crumbled (115 g)
  • Fresh lemon wedges, for serving
  • Optional: 1 tbsp extra-virgin olive oil to drizzle (15 ml)

Instructions:

  1. Make the marinade: combine 2 tbsp olive oil, minced garlic, lemon zest and juice, oregano, salt, pepper and smoked paprika if using.
  2. Add chicken to the marinade, coat evenly, and refrigerate for 30 minutes to 2 hours (or at least 10–15 minutes if short on time).
  3. Prepare salad components: drain and rinse chickpeas; pat dry if you plan to blister them. Chop cucumber, halve tomatoes, thinly slice red onion, halve olives, and chop parsley.
  4. Make the dressing: whisk or shake together 3 tbsp olive oil, 2 tbsp lemon juice, Dijon mustard, minced garlic, optional honey, and salt and pepper until emulsified.
  5. Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). Lightly oil the grates or pan.
  6. Grill chicken 4–7 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Remove and rest 5–8 minutes, then slice thinly against the grain.
  7. Optional: char the chickpeas by heating a skillet with 1 tbsp olive oil and cooking the rinsed/patted chickpeas 4–6 minutes until lightly blistered and golden. Cool slightly.
  8. Toss the chickpeas and vegetables in a large bowl. Pour half the dressing over the mixture and toss to coat, reserving the remaining dressing.
  9. Taste and adjust seasoning with salt, pepper and lemon as needed.
  10. Assemble: divide the dressed chickpea salad among 4 plates or bowls, top with sliced grilled chicken, sprinkle crumbled feta and chopped parsley, drizzle remaining dressing or oil, and serve with lemon wedges.