Chickpeas and garbanzos are the same thing.  These are delicious chicken cutlets that are breaded in garbanzo flour and Parmesan cheese, thus they are gluten-free.  They are light and delicious and can be paired with many things.  This recipe is for 2 people.  If you are only one, make this recipe and save the leftover cutlet for your lunch the next day.
 
2 organic chicken cutlets, rinsed and patted dry
1/2 cup plus 4 tablespoons garbanzo flour, divided*
2 tablespoons mixed dried Italian herbs (Spike Seasoning 5 herb is best), divided 
Salt and Pepper 
1 egg
3 tablespoons finely grated Parmesan cheese (Locatelli Romano & Pecorino are good substitutes)
1/4 cup high heat cooking oil (sunflower seed or grapeseed)
 
Sprinkle the 4 tablespoons garbanzo flour, 1 tablespoon of the dried herbs, and a heavy pinch of salt and pepper over 1 large dinner plate.  
Beat the egg in a shallow bowl and set to the side. 
Combine the remaining 1/2 cup garbanzo flour, 1 tablespoon of dried herbs, another pinch of salt and pepper, and the 3 tablespoons cheese in a separate shallow bowl.  
Pass each cutlet through this 3 step process: 

1. Turn over in the seasoned flour, and dust off excess. 
2. Dip into the egg, and let excess drip off. 
3. Fully coat in the garbanzo/cheese mixture.  You might have to do them one at a time, depending on how much room you have in the bowls.  You can leave the cutlets in this mixture while the oil heats up.  

It is important that at each stage you remove excess, so as to not create large floury clumps on your chicken.  
Heat up the oil in a saute pan until almost smoking.  Slide the cutlets into the hot oil and let them gain color on one side, before flipping over and cooking through on the other side (about 3-5 minutes on each side, depending on thickness of cutlet).  Remove from the pan and place on a plate lined with paper towel to absorb excess oil.  
Serve with a wedge of lemon alongside our Celery Root Chickpea Dip or Lebanese Hummus.  
Slice up left overs in strips to top a Caesar Salad.  
 
Serves 2.   * You can find garbanzo flour in health food stores, and in the organic section of conventional supermarkets.   

 Freekeh is wheat that is harvested when it is still young and full of protein. The wheat is roasted and has a slightly nutty flavor and chewy texture. It is rich in vitamins, minerals, and is full of fiber. This dish is an easy dinner for 2 any night of the week.

2 chicken legs, skin on

3 tablespoons olive oil, divided

2 scallions, tips trimmed

1 clove garlic, peeled

½ cup loosely packed fresh cilantro

1 poblano pepper, roasted, peeled, and seeds removed

½ teaspoon cumin

½ teaspoon coriander

¼ teaspoon cinnamon

1 ounce apple cider vinegar, lemon juice, or white wine

1 cup freekeh, rinsed and soaked for 30 minutes

1 ½ cups chicken broth, at a light simmer

Optional garnishes: 1 tablespoon toasted pine nuts and/ or fresh cilantro

Rinse the chicken and pat dry. Season well with salt and pepper and set aside.
Roughly chop the scallions, garlic, cilantro, and poblano. Transfer to a mini blender and start to blend. Pour in 2 tablespoons of the olive oil and blend to a smooth paste, along with the spices.

Heat up a medium sized pot with the remaining tablespoon olive oil and sear the chicken legs, skin side down first, about 5 minutes. When they are nice and brown, turn them over and cook on the other side for another 3 minutes. Transfer to a plate.
Drain off any excess oil and add the liquid to deglaze the pan. Rapidly scrape up any protein bits on the bottom of the pot. Add the freekeh and stir. Once the liquid has evaporated from the rice (1-2 minutes), add the herb paste and stir well. Cook for a few more minutes, then nestle the chicken pieces in the freekeh, and pour in the chicken broth. Bring to a simmer and cover. Cook until the broth has been absorbed and the chicken is cooked through, about 45 minutes.

Serves 2.