Step 1

In a large bowl combine sumac, 1 tablespoon oil, lemon slices and juice, reserving 1 tablespoon, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.

Step 2

Preheat the oven to 180°C.

Step 3

Add 1 1/2 tablespoons oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.

Step 4

Meanwhile, melt butter and 2 teaspoons oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.

Step 5

Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.