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.
2 15.5-ounce cans chickpeas, rinsed
¼ cup halved and pitted kalamata olives
¼ cup chopped fresh flat-leaf parsley
¼ cup olive oil
¼ cup red wine vinegar
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 tablespoon paprika
1 tablespoon dried oregano
grilled pita, for serving
Calories from fat 194
Sat fat 3g
How to Make It
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.
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.