Grilled Chicken with Chickpea Salad Recipe

• 2 (14 ounce) cans of chickpeas, drained
• 3 tomatoes, cut into eighths
• 4 radishes, finely sliced
• 1/2 red onion, finely sliced
• 1 teaspoon sumac, optional
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 4 (7 ounce) chicken breasts, skin on
• 2 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup plain yoghurt
• 1 tablespoon lemon juice
• Ground sumac, to garnish
• Flat-leaf (Italian) parsley leaves, to garnish

1. Place all the ingredients in a bowl and toss to combine.
2. Heat the oven to 425 degrees F. Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
3. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
4. Transfer to a baking tray and cook in the oven for 8 to 10 minutes.
5. Leave to rest for a couple of minutes.
6. Meanwhile, place the yoghurt and lemon juice in a bowl and stir to combine.
7. Season to taste.
8. Divide the chickpea salad evenly into four individual serving dishes.
9. Slice the chicken breasts on the diagonal and place on top of the salad.
10. Spoon over the yoghurt dressing and sprinkle with the sumac.
11. Garnish with parsley.

chickpeas, tomatoes, radishes, red onion, sumac, olive oil, lemon juice, chicken breasts, olive oil, salt, freshly ground black pepper, plain yoghurt, lemon juice, ground sumac, parsley

Taken from www.chowhound.com/recipes/grilled-chicken-with-chickpea-salad-10060 (may not work)