crispy chicken with warm arugula and chickpea salad

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

serves 2


  • 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
  • arugula
  • 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.

crispy chicken

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.

chicken with chickpeas and arugula



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