Colorfeels : : The Thread

Made this a couple weeks ago on my little counter-top grill thingy. It turned out great. I'd recommend backing off on the red onions, though.
Here's the original.
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-kebabs-chickpea-salad-10000001630099/index.html

Ingredients:
1 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
2 stalks celery, sliced
1 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar

Directions:
Heat grill or grill pan to medium-high.
In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Thread the chicken onto 8 skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes.
Divide the chickpea salad among plates and serve with the chicken.