Mediterranean Chicken and Chickpea Salad

Servings: 4 | Serving size: about 1 cup

Cooking time: 60 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

Ingredients

• 1 lb. boneless, skinless chicken thighs
• 1 tsp. olive oil
• 2 medium onions (thinly sliced)
• 1 tsp. paprika
• 2 tsp. smoked paprika
• 3 Tbsp. parsley (finely chopped)
• 1/2 tsp. salt
• 2 15-ounce cans no salt added chickpeas (drained and rinsed)
• 1 Tbsp. vinegar
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. capers
• 1 large tomato (seeded and cut into strips)
• 10 large leaves fresh mint (chiffonade)
• 10 large leaves fresh basil (chiffonade)

Preheat the oven to 350F.

Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.

Remove and allow to cool for about 20 minutes and then chill in the refrigerator.

After the chicken is chilled, pull it into small strips.

After the chicken has chilled, place a large skillet over medium high heat.

Add the 1 teaspoon of olive oil and then the onions.

Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.

Add the paprika and smoked paprika and cook for another minute. Stir frequently.

Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.

Fold together gently and chill well before serving.