Spiced Chicken With Chickpea and Cucumber Salad

chicken-chickpea-cucumbersalad
Photo by Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • Fat 33 g
    • Sat Fat 7 g
    • Cholesterol 140 mg
    • Sodium 630 mg
    • Protein 43 g
    • Carbohydrate 14 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 71 mg

Ingredients

  1. Check 1 15-ounce can chickpeas, rinsed
  2. Check 1/2 English cucumber, thinly sliced
  3. Check 1/2cup torn basil leaves
  4. Check 1 small shallot, thinly sliced
  5. Check 2tablespoons olive oil
  6. Check 2teaspoons sherry vinegar or red wine vinegar
  7. Check kosher salt and black pepper
  8. Check 2tablespoons sesame seeds
  9. Check 2teaspoons paprika
  10. Check 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)

Directions

  1. In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. In a small bowl, combine the sesame seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Remove the skin from the chicken and discard. Sprinkle the chicken with the sesame seed mixture, pressing gently to help it adhere. Grill, covered, until cooked through, 9 to 10 minutes per side. Serve with the chickpea salad.