- 2 c. cooked cracked wheat (bulgur)*
- 2 chicken breasts, cut into bite-sized pieces
- 1/4– 1/2 tsp. cumin
- 1 tsp. sweet, smoked paprika
- 2 cloves of garlic, thinly sliced
- 1 Japanese eggplant, cut into half moons
- 1 can of chickpeas, rinsed and drained
- 2 lemons
- 1/3 c. roughly chopped parsley
- 1/2 c. crumbled feta
- olive oil
- salt + pepper
- parsley springs
- extra lemon
*I use instant cracked wheat from Trader Joe’s.
- Cook the cracked wheat according to the package instructions. Set aside until ready to use.
- In a large bowl, add the chicken and 1 tsp. of olive oil to coat. Add the cumin, paprika, and season with salt and pepper. Toss well.
- In a large non-stick skillet, warm a splash of olive oil over moderate heat. Add the chicken and half of the garlic. Saute until golden brown and the chicken is cooked all the way through. Remove from the pan and transfer to a plate. Keep warm.
- In the same pan, add a little more olive oil. When it’s hot, add the eggplant and the remaining garlic. Season with salt and pepper and saute until golden.
- Add the chicken back to the pan along with the chickpeas. Stir to warm through.
- Transfer the chicken, eggplant, and chickpea mixture to a large bowl. Add the cracked wheat. Drizzle with olive oil and the juice of 1 lemon. Taste the salad, and add additional lemon juice and salt and pepper as needed.
- Top with fresh parsley and crumbled feta.
- Garnish with parsley sprigs and extra lemon.
- Serve warm or at room temperature.