Grilled Chicken Greek Salad

Ingredients

• 30 oz garbanzo beans drained and rinsed canned
• 1 cup flat parsley 
• 1 tablespoon garlic divided minced
• 6 ounces yogurt crumbled
• 1.5 teaspoons ground cumin divided
• 1 teaspoon kosher salt divided
• 3 tablespoons juice of lemon divided
• 3 tablespoons olive oil divided
• 1 teaspoon pepper divided
• 0.5  bell pepper red sliced
• 0.5  onion red thinly sliced
• 2 tablespoons tahini (sesame paste)
• 2  tomatoes chopped
• 2  chicken breast halves (1 lb. total)

Equipment

• bowl
• whisk
• grill

Directions

1. Heat grill to high (450 to 550).
2. Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl.
3. Add chicken and turn to coat.
4. Grill chicken, turning once, until cooked through and browned, about 10 minutes.
5. Let rest, covered, 5 minutes.
6. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl.
7. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top.
8. Sprinkle salads with parsley and cheese.