Spicy Chickpea and Chicken Salad with Zesty Lemon-Tahini Dressing

1.Preheat your grill or grill pan over medium-high heat.

2.In a bowl, combine the chickpeas, olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss until the chickpeas are well coated.

3.Spread the seasoned chickpeas on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes, or until crispy, shaking the pan halfway through.

4.While the chickpeas are roasting, season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.

5.In a small bowl, whisk together tahini, lemon juice, honey, water, minced garlic, and a pinch of salt until smooth. Adjust the consistency with more water if needed.

6.In a large bowl, combine the roasted chickpeas, halved cherry tomatoes, and sliced grilled chicken. Drizzle with the lemon-tahini dressing and toss gently to combine.

7.Serve the salad in bowls, garnished with fresh parsley.