David Prince
Hands-On Time
20 Mins
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes


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