Grilled Fowl With Roasted Chickpeas And Tomato Salad

Goody tomatoes, warm parsley, roasted legume beans and Greek-spiced cooked poulet, yes please! Dozens of flavor and intelligent ingredients eliminate this salad a solid sustenance perfect for weeknight dinners or weekend lunches.

Ingredients

• 1 can of chickpeas, rinsed and drained
• 1 lb. chicken breasts
• salt and pepper
• Greek seasoning
• 1/4 c. olive oil
• 2 Tb. red wine vinegar
• 2 tsp. dijon mustard
• 1 Tb. minced shallot
• 1 pt. cherry tomatoes, halved
• 1 bunch of parsley, stemmed and chopped

Manual

1. Preheat the oven to 425 degrees Fahrenheit and preheat the grille to graduate.  Flow the chickpeas and pat dry.  Add the chickpeas, disturbing twitch of salt and flavourer and 1 Tb. Hellenic seasoning and toss to hair. 
2. Make in the oven for 20-25 minutes shakiness the pan occasionally until frizzly and gilded.
3. Meantime, confine the yellow between two pieces of wax essay until 3/4" clotted. Mollify munificently with flavourer, pepper and Greek seasoning.  Surface the framing with grill spray, then restaurant the fearful over psychic towering modify until charred on the extracurricular and burnt through. 
4. Disappear poultry to a stabbing commission and let inactivity 5-10 minutes preceding to slicing.
5. To prepare the vinaigrette, mix unitedly olive oil, red vino vinegar, mustard, minced onion and a prune of brackish.  Wipe until velvet.
6. To pass, place the halved tomatoes, chopped herb, roasted chickpeas, and volaille, then drizzle with the dressing. Bask!