Grilled Chicken Greek Salad

• 3 tablespoons lemon juice, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon minced garlic, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 1 1/2 teaspoons ground cumin, divided
• 2 boned, skinned chicken breast halves (1 lb. total)
• 2 tablespoons tahini (sesame paste)
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• 2 tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 sliced red bell pepper
• 1 cup flat-leaf parsley
• 6 ounces crumbled goat's-milk feta cheese

1. Heat grill to high (450u0b0 to 550u0b0). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
4. Note: Nutritional analysis is per serving.

lemon juice, olive oil, garlic, kosher salt, pepper, ground cumin, chicken, tahini, chickpeas, tomatoes, red onion, red bell pepper, flatleaf parsley, feta cheese

Taken from www.myrecipes.com/recipe/grilled-chicken-greek-salad (may not work)