fresh & healthy. lots of textures. an interesting combination for a fast, weeknight dinner. you could always add halved cherry tomatoes…! yum!
i’m always looking for a recipe that makes chicken more interesting, and this was delicious! original recipe from epicurious.
crispy chicken with warm arugula and chickpea salad
- 6 Tbsp. olive oil
- 1 15-oz can chickpeas, rinsed
- 2 tsp. thyme
- 1/4 tsp. crushed red pepper flakes
- 4 small skin-on, bone-in chicken thighs
- salt, freshly ground pepper
- 1 Tbsp. lemon zest, finely grated
- 2 Tbsp. fresh lemon juice
- sea salt
brush chicken with olive oil and season with salt and pepper. on a grill over medium heat or in a skillet, cook chicken, skin side down, until golden brown and crispy, 8–10 minutes. turn over and cook until cooked through, 5 minutes longer. set aside to let rest.
meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat; cook chickpeas, thyme and red pepper flakes, stirring occasionally, about 5 minutes. transfer to a large bowl.
just before you’re ready to eat, add arugula, lemon zest and lemon juice to bowl with chickpeas. season with salt & pepper and toss. serve with chicken, drizzled with more oil and sprinkled with sea salt.