Grilled Chicken And Chickpea Salad

Recipe Ingredients

2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Fresh ginger - peeled and grated
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper
4		Skinned and boned chicken breast halves
2		Chickpeas*, rinsed and drained
1/2 cup	118ml	Plain yogurt
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1		Red bell pepper - chopped
1/4 cup	15g / 0.5oz	Purple onion - diced
2		Jalapeno peppers - seeded and minced
2 tablespoons	30ml	Fresh cilantro - chopped
2 tablespoons	30ml	Fresh mint - chopped
3 cups	711ml	Fresh spinach - torn
3 cups	711ml	Red-tipped bibb lettuce - torn
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Hot curry oil

Recipe Instructions

* also know as garbanzo beans

Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour.

Stir together chickpeas and next 10 ingredients; cover and chill.

Grill chicken, covered with grill lid, over medium-high heat (350 to 400F) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm.

Combine spinach and lettuce in a large bowl.

Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Yield: 4 servings.

Notes: Add variety to a summer lunch with this Indian-inspired recipe.

Source:
Southern Living

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