Recipe for Grilled Chicken and Chickpea Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tbl Minced garlic
2 tbl Fresh ginger, peeled and grated
1 tsp Ground cumin
1/2 tsp Salt
1/4 tsp Ground red pepper
4 x Skinned and boned chicken breast halves
2 can (15-ounce) chickpeas, rinsed and drained
1/2 cup Plain yogurt
1/2 cup Sour cream
1 tbl Curry powder
1 tbl Lemon juice
1/2 tsp Salt
1 x Red bell pepper, chopped
1/4 cup Purple onion, diced
2 x Jalapeno peppers, seeded and minced
2 tbl Fresh cilantro, chopped
2 tbl Fresh mint, chopped
3 cup Fresh spinach, torn
3 cup Red-tipped bibb lettuce, torn
2 tbl Lemon juice
Instructions:
Instructions: 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 400 ) 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.

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