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

    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 1/2 cup torn basil leaves
  4. Check 1 small shallot, thinly sliced
  5. Check 2 tablespoons olive oil
  6. Check 2 teaspoons sherry vinegar or red wine vinegar
  7. Check kosher salt and black pepper
  8. Check 2 tablespoons sesame seeds
  9. Check 2 teaspoons 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.