Casbah Chicken with Olive-Chickpea Chop

  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 12 minutes


1can (15 ounces) chickpeas, rinsed and drained
1can (6 ounces) sliced California black ripe olives, drained
2medium plum tomatoes, seeded and chopped
1small red onion, peeled and chopped
2cups romaine lettuce, chopped
1/2cup feta cheese, crumbled
1/4cup fresh flat-leaf parsley, chopped
2tablespoons fresh mint leaves, chopped
2tablespoons extra-virgin olive oil
1large fresh lemon, zested and juiced
1medium garlic clove, minced
1teaspoon salt, divided usage
1teaspoon freshy ground black pepper, divided usage
1teaspoon ground cumin
1teaspoon ground coriander
1/2teaspoon smoked paprika
4medium boneless skinless chicken breasts
2tablespoons canola oil



  1. In a large mixing bowl combine the chickpeas, olives, tomatoes, red onion, romaine, feta, parsley, mint, olive oil, lemon juice and zest, garlic and ½ teaspoon each of the salt and pepper.  Toss gently; reserve.
  2. Combine the cumin, coriander and paprika with the remaining ½ teaspoon each salt and pepper.  Sprinkle over chicken, coating all sides lightly.
  3. Place a large, heavy skillet over medium heat until hot; add the canola oil.  When oil is hot, add chicken in a single layer and brown on both sides until golden brown, tender and done, about 8 to 10 minutes or until no longer pink inside. 
  4. Remove chicken from skillet to serving plates; serve with Chickpea Chop.  Makes 4 servings.


Note:  The chopped salad works best if components are hand-chopped to a uniform size.  That way you get a taste of all flavors in each bite.  If smoked paprika is not available, substitute regular paprika.