You are here: Home » Recipes » Casbah Chicken with Olive-Chickpea Chop Casbah Chicken with Olive-Chickpea Chop Recipe by JSELDER Yield 4 servings Prep 15 minutes Cook 12 minutes PrintEmail Ingredients 1 can (15 ounces) chickpeas, rinsed and drained1 can (6 ounces) sliced California black ripe olives, drained2 medium plum tomatoes, seeded and chopped1 small red onion, peeled and chopped2 cups romaine lettuce, chopped1/2 cup feta cheese, crumbled1/4 cup fresh flat-leaf parsley, chopped2 tablespoons fresh mint leaves, chopped2 tablespoons extra-virgin olive oil1 large fresh lemon, zested and juiced1 medium garlic clove, minced1 teaspoon salt, divided usage1 teaspoon freshy ground black pepper, divided usage1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon smoked paprika4 medium boneless skinless chicken breasts2 tablespoons canola oil Instructions 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. Combine the cumin, coriander and paprika with the remaining ½ teaspoon each salt and pepper. Sprinkle over chicken, coating all sides lightly. 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. 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.