Grilled Spiced Chicken With Chickpeas



2 15.5-ounce cans chickpeas, rinsed
1/4 cup halved and pitted kalamata olives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup olive oil
1/4 cup red wine vinegar
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 tablespoon paprika
1 tablespoon dried oregano
grilled pita, for serving

1. Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side. Serve with the salad and pita.

Yield: 4 servings

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