Total time: 30 mintues.  Hands on time: 30 minutes. Serves 4.

I like this dish because the grilled chicken and chickpeas provide a nice source of lean protein in a dish that feels light and flavorful for the summer.  Flat bread rounds out a good meal.

Ingredients:
    3 Tbs lemon juice (divided)
    3 Tbs olive oil (divided)
    3 tsp minced garlic (divided)
    1 tsp salt (divided)
    1 tsp pepper (divided)
    1 1/2 tsp ground cumin (divided)
    2 boned, skinned chicken breasts (1 lb total)
    2 tsp tahini
    1 can chickpeas, drained and rinsed
    2 large tomatoes, chopped
    1/2 red onion, thinly sliced
    1/2 chopped red pepper
    3 chopped cucumbers
    1/2 cup chopped fresh parsley
    6 oz cubed feta cheese
    1/2 cup kalameta olives

Directions:
    Heat grill to high.  Create a marinade by mixing 1 Tbs each lemon juice, olive oil, 1 tsp garlic, 1/2 tsp each salt, pepper, and cumin.  Coat chicken with marinade and let sit for 5 minutes. 
    Grill chicken, turning once, until it is cooked through and browned, about 10 minutes.  Let rest, covered for five minutes and slice.
    Whisk together remaining 2 Tbs each lemon juice and olive oil, 2 tsp garlic, 1/2 tsp each salt and pepper, and 1 tsp cumin with the tahini in a large bowl to make dressing. 
    Add vegetables, cheese, chicken and toss with dressing in large bowl.
    Divide into portions and sprinkle with parsley.  
    Serve with flat bread.