Mediterranean recipe with Chickpea salad and Tzatziki sauce
Cut one lemon in half. Divide garlic into thirds and set 2/3 aside for later use.
In a medium bowl, whisk together juice from lemon, red wine vinegar, cumin, 1/2 of the oregano, 1/3 of the garlic, and salt and pepper to taste.
Add chicken to bowl, and toss to coat. Heat 1 teaspoon olive oil in skillet over medium high heat and add chicken, reserving marinade.
Cook chicken until browned on all sides about 3-5 minutes. Reduce heat to medium and pour reserved marinade into skillet and heat until warm, turning chicken to coat.
While chicken is cooking, chop cucumber into 1/4 inch pieces.
Toss tomatoes, chickpeas, red peppers, onions, parsley and 1/2 of the chopped cucumbers together in a medium bowl.
Cut the other lemon in half and juice 1/2 in a medium bowl, add 1/3 of the reserved garlic, remaining oregano, salt and pepper to taste and 2 tablespoons of olive oil. Mix and pour over tomato mixture. Toss to coat.
In a small bowl mix yogurt, dill, remaining cucumbers and garlic, and juice from remaining 1/2 of lemon. Add salt and pepper to taste. Stir to blend. Set aside.
Divide between two plates 1/2 of the tomato mixture,1/2 of the chicken, and top with 1/2 the feta cheese. Serve with tzatziki sauce