Serves 4



  • 4 organic, free-range chicken boneless and skinless chicken thighs
  • Cold-pressed organic olive oil, to drizzle
  • 2 red bell peppers for roasting (SHORTCUT: you can buy pre-roasted red peppers at any market, for this recipe buy a 7 oz jar. Be sure to rinse and drain and cut into strips!)
  • 2 cans chickpeas (also called garbanzo beans), rinsed well and drained
  • 2 tbs capers, rinsed and drained
  • Small bunch of fresh basil, rolled and cut into strips
  • Himalayan salt and freshly ground pepper, to taste

For the Dijon Dressing

  • 2 tsp dijon mustard
  • 4-6 tbs cold-pressed organic olive oil (depending on preferred consistency)
  • Juice of 1 lemon
  • Himalayan salt and freshly ground pepper, to taste


  1. Preheat oven to BROIL.
  2. De-seed and chop red bell peppers into halves.
  3. Drizzle about 2 tbs olive oil on a baking sheet, coat peppers in oil. Let broil for 25-30 minutes, or until skin is starting to blacken. Let cool.
  4. As the peppers are cooling, take chicken thighs and lightly drizzle with olive oil and season with salt and pepper. Place chicken in a pan over high heat and cook for 4-5 minutes to achieve a crispy golden color. Lower heat and flip chicken, cook for another 6-8 minutes until cooked through. Take chicken off the heat and let rest.
  5. While the chicken is resting, make the dijon dressing. Add dijon mustard, olive oil, and lemon juice along with Himalayan salt and fresh ground pepper to taste, mix well.
  6. Once the roasted bell peppers have cooled to the touch, peel off the crispy skin and slice into strips.
  7. Add the roasted bell peppers, chickpeas, capers, basil, and dijon dressing into a large salad bowl. Mix well and adjust seasoning as needed.
  8. Cut chicken thighs into strips and mix them into the salad.
  9. Serve warm.


This recipe is great for planning ahead for leftovers throughout the week. Boneless and skinless organic free range chicken thighs provide more nutrients and flavor to the dish. Capers are tart and add another dimension of flavor to a chickpea salad. Bell peppers are full of essential vitamins C, A, and B6. The dijon dressing pulls the entire dish together. Serve as a light lunch or dinner with a cup of warm soup or a serving of greens in the fall.

Side note: As always, when using canned or jarred ingredients instead of preparing fresh, check the nutritional label and ingredient list for added sugars and salts.

Adapted from Gordon Ramsey