To make the dressing: Whisk together ingredients in a small bowl. Add 2 Tablespoons of water to thin out.

To make the chicken: Add chicken to a plastic bag. Whisk together oil, zest, juice, garlic, oregano, mint, salt and pepper. Let marinate for 15-20 minutes. Add pieces to a saute pan over medium-high heat. Brown and cook through. Transfer to a plate until ready to eat.

To make the chickpeas: Mix together the spices and salt. Pat the chickpeas dry with a paper towel. Put them in a gallon size plastic bag with 1 teaspoon olive oil. Seal the bag and shake to coat with oil. Add the spice mixture, seal the bag, and shake to coat with spices.

Heat a non-stick pan with the remaining olive oil over medium-high heat. Add the chickpeas and saute, shaking occasionally until they are brown and crispy.

To make the salad: Toss together salad ingredients. Drizzle with dressing, top with chicken and chickpeas.