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
1 lb. boneless chicken breasts
1 (15-oz.) can chickpeas, rinsed and drained
2 tomatoes, halved and quartered
1/2 cucumber, halved and quartered
1 tsp. curry powder
1 Tbl. lemon juice
1/2 tsp. salt
1 jalapeno pepper, seeded and minced
2 scallions, sliced
2 Tbl. fresh cilantro, chopped
2 Tbl. fresh mint, chopped
1. Combine garlic, ginger, cumin, salt, and ground red pepper; sprinkle on all sides of chicken breasts. Cover and chill 1 hour.
2. Stir chickpeas and remaining nine ingredients together; cover and chill.
3. Grill chicken covered with grill lid over medium-high heat (375 degrees F) 5 minutes on each side. Cut into 1/2-in-thick slices. Tent with foil to keep warm.
4. Divide chickpea mixture between 2 salad bowls and top with the sliced chicken.
The Nest Magazine Spring 2008