By Anna Fischer Wulff
Delicious, healthful and garden fresh! I love it when I can just hit up my container
gardens for herbs and veggies. And since
I don't eat meat, the chickpeas in the salad gave me the protein I needed while
my husband enjoyed the extra texture they provided along with his chicken.
Ingredients
- 1 15oz can of chick peas, rinsed
- 1/2 seedless cucumber, thinly sliced
- 1/2 cup basil leaves, torn
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- kosher salt and black pepper
- 2 tablespoons sesame seeds
- 2 teaspoons paprika
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Directions
In a medium bowl, toss the chickpeas, cucumber, basil, and
shallot with the oil, vinegar, and ¼ teaspoon each salt and pepper.
Heat grill to medium. In a small bowl, combine the sesame
seeds, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
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.
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