Only a handful of ingredients stand between you and this delicious Grilled Chicken recipe with Arugula and Warm Chickpeas Salad.
Had a long week? Looking for a quick healthy dinner for one night this weekend? Look no further. This Grilled Chicken recipe with Arugula and Warm Chickpeas is quick, healthy, and has a short list of ingredients.
A 5 minute dash to the closest grocery store and 25 minutes to prep and cook … look out tasty town!
This was the first time I cooked chickpeas in the Instant Pot and I loved it! They were perfectly cooked with the time provided in the IP manual.
I did soak them overnight forgetting that they can be cooked from dried in the IP. Next time, I’m definitely going to skip the soak and cook them directly from dried.
When it comes to making lighter fare like this Grilled Chicken recipe with Arugula and Chickpea Salad for dinner, I have to make sure it’s substantial and full of different textures and bright flavours. Otherwise, I’m gong to hear nothing but whining.
The crispy chickpeas, crunchy arugula, and juicy chicken give all the textural vibes while taking on the bright lemony zest and juice that compliments the peppery arugula.
Grilled Chicken with Arugula and Warm Chickpeas I adore fresh salad type recipes that eat like a meal and this Grilled Chicken with Arugula and Warm Chickpeas is no exception.
I make this Summery insanely simple Tomato Salad multiple times in the warmer months and we all love it. Except my cheese hater, she’ll eat the tomatoes from it, but not the cheese.
This Hummus Flatbread is basically topped with a salad is consistently my go-to for an easy and quick lunch.
Do you have a favourite salad that eats like a meal?
Only a handful of ingredients stand between you and this delicious Grilled Chicken recipe with Arugula and Warm Chickpeas Salad.
- 6 tbsp olive oil, divided, plus more for serving
- 1 15 oz (330 ml) can chickpeas, rinsed under cold water
- 4 sprigs fresh thyme
- 1/4 tsp crushed red pepper flakes, optional
- 8 small skin-on / bone-in chicken thighs (approx. 2.5 lb. total)
- 3 cups arugula
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
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Heat 2 tbsp of olive oil in a medium skillet over medium-high heat. Add chickpeas, thyme, and red pepper flakes and cook stirring occasionally until warm and just slightly browned. Transfer to a large bowl and set aside.
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Prepare grill or a large skillet for medium heat. Brush chicken with 4 tbsp of olive oil and season with kosher salt and pepper. Grill chicken skin side down until golden brown and lightly charred, approx. 8-10 minutes. Turn and grill until cooked through, approx. 4 minutes longer.
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Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzle with more olive oil, and sprinkle with sea salt.
Recipe From: Grilled Chicken with Arugula and Warm Chickpeas, Bon Appetit, May 2014.
Enjoy! xo
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