Chickpea Tabbouleh with Grilled Chicken and Artichokes
1 can (14 ounces) artichoke hearts, rough chopped
2 cans (15.5 ounces) chick peas, drained and rinsed
1 container (10 ounces) grape tomatoes, halved
1 small red onion, fine chopped
1 bunch flat-leaf parsley, fine chopped
1/2 cup mint leaves, fine chopped
20 kalamata olives, chopped
1 lemon, juiced
2 tablespoons olive oil
4 boneless, skinless chicken thighs
Cracked black pepper
For more easy and fresh meal options to fit your busy schedule, check out this week’s #WeekdaySupper menu.
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