Mediterranean Chicken Chickpea Salad

Chicken

• 1½ lb boneless skinless chicken breasts, pounded to an even ¾ inch680 g boneless skinless chicken breasts, pounded to an even ¾ inch
• 2 tsp extra-virgin olive oil2 tsp extra-virgin olive oil
• 1 tsp dried oregano1 tsp dried oregano
• 1 tsp ground cumin1 tsp ground cumin
• ½ tsp ground coriander½ tsp ground coriander
• ¾ tsp kosher salt¾ tsp kosher salt
• ½ tsp black pepper½ tsp black pepper

Crispy chickpeas

• 1 can chickpeas, 15 oz, drained, rinsed and patted very dry1 can chickpeas, 15 oz, drained, rinsed and patted very dry
• 1 tsp extra-virgin olive oil1 tsp extra-virgin olive oil
• ½ tsp paprika½ tsp paprika
• ¼ tsp kosher salt¼ tsp kosher salt

Lemon-oregano dressing

• 3 tbsp fresh lemon juice44 ml fresh lemon juice
• 2 tbsp extra-virgin olive oil30 ml extra-virgin olive oil
• 1 tbsp red wine vinegar1 tbsp red wine vinegar
• 1 tsp Dijon mustard1 tsp Dijon mustard
• 1 tsp honey1 tsp honey
• 1 clove garlic, finely grated1 clove garlic, finely grated
• 1 tsp dried oregano1 tsp dried oregano
• ½ tsp kosher salt½ tsp kosher salt
• ¼ tsp black pepper¼ tsp black pepper

Salad

• 1 English cucumber, diced1 English cucumber, diced
• 1 can artichoke hearts, 14 oz, drained and quartered1 can artichoke hearts, 14 oz, drained and quartered
• ½ cup roasted red peppers, drained and chopped70 g roasted red peppers, drained and chopped
• ½ small red onion, finely diced½ small red onion, finely diced
• 1 cup chopped fresh flat-leaf parsley60 g chopped fresh flat-leaf parsley
• 8 sprigs fresh mint, leaves torn8 sprigs fresh mint, leaves torn
• ⅓ cup crumbled feta49 g crumbled feta