Chickpea Tabbouleh with Grilled Chicken and Artichokes
Recipe GLPR3f6fc2ed224637
A vibrant Mediterranean salad combining tender chickpeas, fresh herbs, and roasted artichokes with juicy grilled chicken thighs. This bright, lemony tabbouleh is bursting with mint and parsley, finished with kalamata olives for a savory touch. Perfect as a light main course or hearty side dish.
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Ingredients
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
2 cans (15.5 ounces each) chickpeas, drained and rinsed
1 bunch fresh flat-leaf parsley, finely chopped
1 container (10 ounces) grape tomatoes, halved
1 lemon, juiced
20 kalamata olives, chopped
Kosher salt, to taste
1/2 cup fresh mint leaves, finely chopped
2 tablespoons extra-virgin olive oil
Cracked black pepper, to taste
1 small red onion, finely minced
4 boneless, skinless chicken thighs (about 1.5 pounds)
Directions
Preheat your grill or grill pan to medium-high heat. Season the chicken thighs generously on both sides with kosher salt and cracked black pepper.
Place the seasoned chicken thighs on the hot grill and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F when measured at the thickest part). Transfer to a cutting board and let rest for a few minutes, then cut into bite-sized pieces.
While the chicken cooks, combine the drained artichoke hearts, rinsed chickpeas, grape tomatoes, red onion, flat-leaf parsley, fresh mint, and chopped kalamata olives in a large bowl.
Pour the fresh lemon juice and extra-virgin olive oil over the vegetable mixture and toss gently to combine. Taste the salad and adjust seasoning with additional salt and pepper as needed.
Top the tabbouleh with the warm grilled chicken pieces and serve immediately, or chill before serving if preferred.
