Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 halves
   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

Preparation:

* 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.