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1 1/2 tablespoons smoked paprika
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1 tablespoon ground cumin
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2 teaspoons kosher salt
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1 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
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2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
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6 tablespoons vegetable oil, divided
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1 pound boneless, skinless chicken thighs
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1/4 cup extra-virgin olive oil
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3 tablespoons fresh lemon juice (from 1 lemon)
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1 tablespoon honey
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 head escarole, roughly torn
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2 cups watercress, tough stems removed (from 1 bunch)
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3 medium carrots, peeled and shaved into thin strips using a vegetable peeler
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3 small radishes, trimmed and very thinly sliced
Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad
The contrast between cool, lemony greens, warm spice-rubbed chicken, and crispy oven-baked chickpeas makes this main-course salad especially satisfying.
Nutrition Information
289
Calories
23g
Carbohydrates
25g
Protein
456mg
Potassium
8g
Fiber
13g
Sugar
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