Chicken Kebabs With Chickpea Salad

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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

8 8-inch skewers (metal or wood)

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