Mediterranean Chicken Salad:

1. Heat the grill over high heat and preheat the oven to 425°F.
2. Combine the cherry tomatoes, 2 tablespoons of olive oil, and a pinch of salt in a skillet. Roast for about 25 minutes until tender and caramelized.
3. Rinse, drain, and dry the chickpeas. Spread them out onto a sheet pan and toss with a generous drizzle of olive oil, a pinch of salt, and the sumac. Roast for about 20 minutes until golden and crisp.
4. Meanwhile, combine the bulgur, water, and a pinch of salt in a small saucepan. Bring to a boil. Lower the heat to a simmer and cover the pan. Cook for 15 minutes. Turn off the heat and fluff the bulgur with a fork. Transfer to a plate to cool.
5. Coat the chicken and eggplant generously with olive oil. Season well with salt. Grill the chicken over high heat for about 6 minutes and the eggplant for 2-3 minutes, flipping halfway through, to get nice char marks on both sides. Lower the heat to medium, cover the grill, and continue to cook until the chicken is done, about 4-6 minutes longer, and the eggplant is tender, about 3-4 minutes longer.
6. Transfer the chicken and eggplant to a cutting board. Let cool slightly. Cut both into ½” chunks. Add them to a mixing bowl, along with the chickpeas, bulgur, mixed greens, walnuts, feta, olives, and cucumbers.
7. Drizzle the chimichurri vinaigrette (recipe below) into the bowl. Toss the salad really well to coat all of the ingredients with the vinaigrette. Taste and season with more salt if needed.

Chimichurri Vinaigrette:

1. Whisk the red wine vinegar, garlic, lemon zest, and lemon juice together in a mixing bowl.
2. Slowly stream in the olive oil, whisking continuously. Stir in the parsley leaves and salt to taste.
3. Use immediately or store in an airtight container or jar in the fridge for up to 5 days.