Crunchy Chicken Salad with Crispy Chickpeas, Avocado & Lemon-Sumac Vinaigrette

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 1–2

• 1 small shallot, thinly sliced

• 2 tablespoons red wine vinegar

• 2 tablespoons water

• 1 teaspoon honey

• 1/2 teaspoon kosher salt

• 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried

• 1 tablespoon olive oil

• 1 teaspoon sumac

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

• 1 pita, torn into bite-sized pieces

• 1 tablespoon olive oil

• 1/2 teaspoon sumac

• Kosher salt

• Zest of 1 lemon

• 3 tablespoons fresh lemon juice

• 1 small garlic clove, grated

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon sumac

• 1/3 cup extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 cup torn rotisserie chicken

• 1 tablespoon olive oil

• 1/2 Persian cucumber, chopped

• 1/2 ripe avocado, cut into large chunks

• 2 Medjool dates, pitted and chopped

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh dill

• Flaky salt, for serving (optional)

In a small bowl, combine the shallot, red wine vinegar, water, honey, and salt. Toss to combine and let sit for at least 15 minutes.

Preheat the oven to 425°F.

Pat the chickpeas completely dry with paper towels. Toss with the olive oil, sumac, garlic powder, onion powder, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, shaking halfway through, until crisp.

Toss the pita with the olive oil, sumac, and a pinch of salt. Bake for 8–10 minutes, tossing once, until crisp and golden.

Whisk together the lemon zest, lemon juice, garlic, Dijon, honey, sumac, olive oil, salt, and pepper until smooth.

Heat the olive oil in a skillet over medium-high heat. Add the chicken in an even layer and cook undisturbed for 3–4 minutes, until crispy around the edges. Toss once or twice and cook another 2–3 minutes.

In a serving bowl, combine the cucumber, parsley, dill, dates, and drained pickled shallots. Toss with about half of the vinaigrette.

Top with the crispy chicken, avocado, crispy chickpeas, and toasted pita. Drizzle with more vinaigrette and gently toss. Finish with extra sumac and flaky salt, if desired.