2 lb boneless, skinless Chicken Breasts
SOOC French Fleur de Sel Sea Salt and Pepper, to taste
2 cans Chickpeas, rinsed and drained
1 large Onion, sliced thinly
2 clove Garlic, chopped
1 container Grape Tomatoes, halved
1 tsp ground Cumin
1 tsp ground Coriander
1 bunch Scallions, chopped
16 oz Plain Greek Yogurt
1 Lemon, juice and zest
1 cup SOOC Harissa Infused Olive Oil
1 tsp SOOC French Fleur de sel Sea Salt
Coat the chicken with the Harissa Oil; season with French Fleur de Sel Sea Salt and pepper. Place the chicken in a resealable plastic bag and refrigerate overnight.
In a large bowl mix the chickpeas, onions, garlic, tomatoes, cumin, coriander, French Fleur de sel Sea Salt, and pepper. Add half the lemon juice & zest. Add 2 Tbsp of the Harissa Olive Oil and the scallions; toss, cover, and chill overnight. (Bring the mixture to room temperature before serving.)
Place the yogurt in a bowl and season with French Fleur de sel Sea Salt, lemon juice, and the remaining zest; let stand at least 2 hours or overnight.
Preheat the oven to 400°F. Place the chicken on a sheet pan and roast 10-12 minutes, or until an internal temperature of 155°F. Remove the chicken from the oven and let the chicken rest until the internal temperature reaches 165°F.
Place the chickpea salad in the center of a serving plate; slice the chicken and place it over the salad. Top with the yogurt sauce and add a few grains of salt, if needed.