Lebanese Spiced Grilled Chicken with Crispy Chickpea Fattoush & Pomegranate Drizzle

Ingredients

• 2 pieces boneless, skinless chicken breast, 6 oz each, pounded to even thickness
• 5 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground sumac, or red pepper flakes if unavailable
• 1 tbsp fresh thyme, chopped
• to taste sea salt and black pepper
• 1 can chickpeas, 15 oz, drained, rinsed, patted dry
• 1/2 tsp paprika
• 1 pita whole wheat pita bread, cut into triangles
• 3 cups mixed greens, romaine, arugula, mixed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 1/2 tbsp pomegranate molasses
• 1/4 cup pomegranate seeds, optional garnish

Instructions

1. 1

   Combine 2 tbsp olive oil, lemon juice, minced garlic, cumin, sumac, thyme, salt, and pepper in a bowl to create marinade

2. 2

   Coat chicken breasts thoroughly with marinade, place in a sealed bag or container, refrigerate for at least 30 minutes while preparing remaining ingredients