Step 1 Preheat a chargrill pan over medium-high heat. When hot, spray with oil. Season chicken with pepper, then cook in batches for 1-2 minutes each side until cooked through. Transfer to a plate and cover to keep warm.

Step 2 Heat chickpeas and 2 tablespoons of water in a frying pan over medium heat for 3 minutes. Add tomatoes, lemon zest and juice. Cook for 2 minutes or until tomatoes are just soft. Remove from heat and stir in half the parsley.

Step 3 Spoon bean mixture onto plates. Top with 2 pieces of chicken. Sprinkle with remaining parsley. Serve with a lemon wedge.