Spiced Chicken Thighs With Chickpea and Cucumber Salad

• 1 (15 ounce) can chickpeas, rinsed and drained
• 12 English cucumber, sliced thin
• 12 cup fresh basil leaf, torn
• 1 shallot, sliced thin
• 2 tablespoons olive oil
• 2 teaspoons sherry wine vinegar or 2 teaspoons red wine vinegar
• kosher salt
• fresh ground black pepper
• 2 tablespoons sesame seeds
• 2 teaspoons ground paprika
• 8 chicken thighs (2 1/2 lbs)

1. In a medium bowl, combine all the salad ingredients and toss well; set aside.
2. Preheat a grill (or grill pan) to medium heat.
3. In a small bowl, combine sesame seeds, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Remove the skin from the chicken and sprinkle all over with the seasoning mix; gently press seasonings into the chicken to help it adhere.
5. Grill chicken, covered, until cooked through, about 9 to 10 minutes per side; serve with chickpea salad.

chickpeas, cucumber, fresh basil leaf, shallot, olive oil, sherry wine vinegar, kosher salt, fresh ground black pepper, sesame seeds, ground paprika, chicken

Taken from www.food.com/recipe/spiced-chicken-thighs-with-chickpea-and-cucumber-salad-480719 (may not work)