Chicken Chickpea Salad

If using dry chickpeas, soak overnight in hot water. Drain water and place chickpeas in pressure cooker, covering peas with fresh water. Cook on medium-high for about 15 minutes. If using canned chickpeas, drain and rinse chickpeas in warm water.

If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400ºF oven for 15–20 minutes, or until they begin to blister and char.

Cut chicken into bite-sized pieces, and season with salt and pepper. Grill chicken over medium-high heat until cooked through.

For the dressing, in a small bowl, whisk olive oil, honey, garlic, onion powder, cumin, salt, pepper, lemon juice, onion and hot sauce.

In a large bowl, combine chicken, chick peas, avocado, peppers, cilantro, and both kinds of tomatoes. Pour in dressing and combine all ingredients.

Portion salad into serving bowls. Drizzle balsamic vinegar over each bowl and serve.