Grilled chicken with fresh summer salad

Instructions

1 Sprinkle chicken with sumac or paprika. Set aside. To make chickpea salad, place chickpeas in a large bowl. Crush lightly with a fork, still keeping a lot of texture. Add cucumber, tomatoes, mint and feta. Season with pepper. Stir to combine and set aside.

2 Spray a large frying pan with oil and place over a medium-high heat. Cook chicken for 4-5 minutes each side until golden brown and cooked through.

3 Sprinkle chickpea salad with extra sumac or paprika and divide between serving plates. Serve with grilled chicken.