Grilled Chicken And Chickpea Salad

chicken, poultry

2 tablespoons minced garlic
2 tablespoons fresh ginger; peeled and grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 skinned and boned chicken breast ha
2 15 oz cans chickpeas*, rinsed and drained
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1 red bell pepper; chopped
1/4 cup purple onion; diced
2 jalapeno peppers; seeded and minced
2 tablespoons fresh cilantro; chopped
2 tablespoons fresh mint; chopped
3 cups fresh spinach; torn
3 cups red-tipped bibb lettuce; torn
2 tablespoons lemon juice
1 tablespoon hot curry oil

* 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.