Rating: 3 stars
80 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 36
  • 2 star values: 16
  • 1 star values: 6

Keep canned chickpeas in your pantry and a jar of pitted, mixed olives in your fridge, and you might find yourself whipping up dinners inspired by this recipe often. This salty, satisfying side also happens to be incredibly versatile: We used kalamata olives, fresh parsley, olive oil, and red wine vinegar, but you could also add halved cherry tomatoes or cucumber, or experiment with the dressing. And it goes with virtually any protein; we opted for grilled chicken, spiced with paprika and oregano. Try the chickpea mixture with pork chops, shrimp, or salmon. Serve crispy grilled pita on the side.

Gallery

Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.

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  • Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side. Serve with the salad and pita.

Nutrition Facts

459 calories; fat 22g; saturated fat 3g; cholesterol 94mg; sodium 977mg; protein 41g; carbohydrates 22g; sugars 1g; fiber 7g; iron 4mg; calcium 94mg.
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