Sort ingredients
ccvv
QR Code
Listen
Pdf1 pound (45 5 g) boneless, skinless chicken thighs
1 (15.5-oz/439-g) can chickpeas, rinsed
1 tablespoon plus 2 teaspoons canola or vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
4 pieces whole-grain flatbread or pitas
¾ cup Cucumber-Dill Tzatziki
6 cups (5 oz/ 120 g) arugula leaves
Chopped fresh dill, for serving
Preheat your oven to 425QF (2200 F).
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 teaspoon 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.