Serves 4

  • 1 pound boneless, skinless chicken thighs
  • 1 can chickpeas, rinsed
  • 1 Tbsp. plus 2 tsp. canola or vegetable oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt and freshly ground black pepper
  • 4 whole-grain flatbreads or pitas
  • 3/4 cup Cucumber-Dill Tzatziki (see separate recipe)
  • 6 cups arugula leaves
  • Chopped fresh dill, for serving


    Preheat your oven to 425°.

    Put the chicken and chickpeas on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with the cumin, coriander and 1 tsp. each salt and pepper. Use your hands to rub the spices into both sides of the chicken and the chickpeas. (If you are squeamish about touching raw chicken with your hands, use tongs to flip the chicken and season evenly.)

    Make sure everything is in a single layer on the baking sheet and roast in the preheated oven, tossing once, until the chicken is cooked through and the chickpeas are crispy, 14 to 16 minutes. Let rest for 5 minutes, then transfer the chicken to a medium bowl and use two forks to tear the chicken into bite-size chunks.

    Drizzle the remaining 2 teaspoons oil over the chickpeas and then smash with a potato masher or fork.

    Just before serving, toast the flatbreads. Top each with the tzatziki, arugula, chicken, chickpeas and fresh dill and season with salt and pepper.

    From Healthyish by Lindsay Maitland Hunt, published by ABRAMS © 2017.

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