Chickpea, Artichoke, and Chicken Salad

My dad informed me that he'd never eaten chickpeas or artichoke hearts before I tried this variation on a chickpea-artichoke salad, but we both agreed we liked this simple, easy meal. It requires very little effort to prepare, but the flavors are wonderful.



Chickpea, Artichoke, and Chicken Salad

6 Tbsp extra virgin olive oil, divided (less if you're using non-stick pans)
2 1/2 Tbsp lemon juice
2 tsp dried basil
1 tsp dried oregano
3 cloves garlic, minced
1/4 tsp salt
1 16-oz can of chickpeas, drained and rinsed (I recommend Bush's as a brand; they seem to produce consistently good quality and don't have the annoying tinned taste of some other brands)
1 can quartered artichoke hearts, drained and rinsed
2-3 boneless skinless chicken breasts (one for each person you intend to serve)
1/4 cup chicken stock
Pepper
Garlic salt or chicken rub (optional)
1/3 cup sliced or slivered almonds (seasonal alternative: pumpkin seeds)

In a large frypan, toast almonds (or pumpkin seeds, if you're using those) over medium heat until lightly browned. Transfer to a small bowl and set aside.

In the bottom of a large bowl, whisk together 3 Tbsp of the olive oil, lemon juice, basil, oregano, garlic and salt. Set aside.

In the same large frypan, heat another 1 Tbsp oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 minutes). Add to the bowl.

Heat the remaining 1 Tbsp oil in the pan and add the artichoke hearts, cut side down. Cook until they are browned, flipping over only once or twice to avoid breaking them up. Add them to the bowl as well.

While the artichokes are heating, in a separate pan, heat 1 Tbsp oil over high heat. Sprinkle the chicken breasts with pepper, and with garlic salt or chicken rub if desired. Place seasoned side down in the oil, then season the other side. Flip the chicken once the first side obtains a nice sear, and continue cooking. When the second side has seared as well, turn down the heat to medium and add the chicken stock to the pan. Cover and continue to cook at medium heat while you finish the artichokes and mix the salad.

Add the almonds to the salad and toss gently (try to avoid breaking up the artichokes), reserving a few of the almonds to serve as topping for people to add at the table. Slice the chicken breasts into bite-sized pieces, and spread atop salad. Serve while still warm.

Serves 2-3 as a main dish.