Chicken and Chick Peas Salad Recipe

INGREDIENTS

• 1/2cup canned chickpeas
• 8ounces boneless, skinless chicken thighs
• 1avocado peeled, seeded and diced
• 1/2cup red bell pepper, diced
• 1/4cup red onion, diced
• 12grape or cherry tomatoes, halved
• 2teaspoons sundried tomatoes, chopped (optional)
• 1/4cup fresh cilantro, chopped
• 1Tablespoon Vinegar (to drizzle at the end)

Vinaigrette

• 1tablespoon raw honey
• 1tablespoon olive oil
• 2cloves raw or roasted garlic
• Juice of 1 lemon
• 1/2teaspoon salt
• 1teaspoon black pepper
• 1teaspoon ground cumin
• 1/2 teaspoononion powder
• 1/2 teaspoongarlic powder
• 5dashes of hot sauce

DIRECTIONS

1. CANNED CHICKPEAS: pour chickpeas into fine mesh colander to remove liquid. Rinse well with warm water, and allow to drain
2. In small bowl, whisk together olive oil, honey, garlic, onion powder, garlic powder, cumin, salt, pepper, lemon juice and hot sauce
3. If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400 degree oven for 12-15 minutes, or until they begin to blister and char
4. Cut chicken into bite-sized pieces, and season with salt & pepper. Grill chicken over medium-high heat until cooked through. Remove from heat and set aside.
5. In large bowl, combine chicken, chick peas, avocado, bell peppers, and tomatoes. Add vinaigrette and cilantro, and toss to combine. Add a little bit more black pepper, to taste
6. Portion into serving bowls. Drizzle 2 tsp of vinegar over each bowl. Serve immediately

Notes:

Prep Time:15 mins; Cook Time:15 mins; Serving:2