• 2 lemons
• 1 cup (loosely packed) flat leaf parsley, chopped
• About 8 tablespoons EVOO, divided, plus more for drizzling
• 3 tablespoons fresh thyme, chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon crushed red pepper
• 6 boneless, skinless chicken thighs
• Salt and pepper
• 5-6 cups baby kale, chopped
• 1 can chickpeas (15 ounces), rinsed
• 1 cup crumbled ricotta salata cheese or feta cheese
• 2 roasted red peppers from a jar, chopped
• 1 small red onion, chopped
• 2-3 ribs celery (from the heart) with leafy tops, chopped
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Heat an outdoor grill or a grill pan over medium-high.

Zest and halve the lemons. In a medium size bowl, combine the zest, parsley, 5 tablespoons EVOO, the thyme, garlic and crushed red pepper. Add the chicken; turn to coat. Season with salt and pepper. Grill, turning, until cooked through, 12-15 minutes.

Drizzle the cut sides of the lemons with EVOO. Grill, cut side down, until charred, about 4 minutes. Squeeze the juice from 1 lemon over the chicken; slice the chicken.

In a large bowl, toss the kale, chick peas, cheese, peppers, onion and celery with the juice from the remaining lemon and about 3 tablespoons EVOO; season. Serve the chicken with the salad.

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