This is a simple but tasty meal, a recipe I got from Red Book Magazine. Its the perfect recipe for a tasty meal when you really don’t feel much like cooking!
8 fully cooked chicken sausages, cut into 1” pieces
4 tbs olive oil
4 cloves garlic, minced
2 (15 oz) cans chick peas, rinsed
2 tsp fresh thyme
1 tsp kosher salt
½ tsp fresh ground pepper
4 jarred roasted red and yellow peppers, diced
1 cup cherry tomatoes, halved
16 pitted Kalamata olives
1 tsp lemon zest
2 tbs fresh lemon juice
4 cups arugula
½ cup shaved Parmesan cheese
1) Pre heat grill (or grill pan – or sauté pan if you don’t have one) Grill sausage pieces until browned – about 7 or 8 minutes. I used a pan designed to grill small things on a gas grill – essentially a frying pan full of holes.
2) As sausages cook, in a large skillet, heat 2 tbs olive oil over med high heat, till shimmering. Add garlic and cook till translucent. Add chick peas, thyme, salt, and pepper, and stir till heated through – about 2 minutes. Stir in peppers, tomatoes, olives, and heat through – about another 2 minutes.
3) Pour chick pea mixture into a large bowl. Stir in remaining 2 tbs oil, lemon zest, and the lemon juice. Add arugula, tossing gently to combine.
4) Serve sausages with chickpea salad. Top with cheese.