Casbah Chicken with Olive-Chickpea Chop

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


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



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