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Grilled Chicken Salad with Roasted Chickpeas and Tahini-Maple Dressing


I wrote this recipe shortly after coming back from Israel, when halva and tahini and all things sesame were on my mind. Hence, this dressing that I built the salad around. My best advice on what to do with leftover dressing? Eat it straight! Even though admittedly it’s kind of strange to eat dressing. But it’s that good.


Prepare the Chicken

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. In a ziplock bag, mix olive oil, paprika, parsley, and salt. Add pargiyot and red peppers and marinate for half an hour.
3. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
4. Place pargiyot and peppers on a baking sheet. Bake for 10 minutes, flip, and bake for another seven minutes.
5. Pour off two tablespoons chicken oil from the pargiyot and reserve for the dressing. Let chicken rest for 15 minutes, then slice into strips; set aside. (Keep oven on for the chickpeas.)

Prepare the Roasted Chickpeas

1. In a small bowl, mix chickpeas with olive oil, paprika, cayenne if desired, and salt. Roast for 15 minutes. Either mix the chickpeas and return to the oven for 10 minutes to make them crunchy, or leave as is and allow to cool.

Prepare the Dressing

1. In a small bowl, mix all dressing ingredients.

Assemble the Salad

1. Divide greens among four to six plates. Add a handful of chicken strips and roasted peppers, along with sliced radishes if desired.
2. Drizzle each plate with dressing and scatter with chickpeas and croutons on top.


Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti