Spicy Chicken & Chickpea Salad

A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.

• Ready In: 17 mins
• Serves: 4

Ingredients

• For the chicken

• 4  boneless skinless chicken breast halves, cut into strips
• 1 1⁄2 teaspoons ground ginger
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper

• For the chickpeas

• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1  cup plain yogurt
• 1  tablespoon curry powder
• 1  tablespoon lemon juice
• 1⁄2 teaspoon salt
• 3⁄4 cup  chopped red bell pepper
• 1⁄4 cup  diced red onion
• 2  jalapeno peppers, seeded and minced
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  chopped of fresh mint

• For the green salad

• 2 1⁄2 cups fresh spinach, torn
• 3 1⁄2 cups red leaf lettuce, torn
• 2  tablespoons lemon juice
• 1  tablespoon  hot curry oil

Directions

1. Combine all ingredients for the chicken; cover and chill together for at least an hour.
2. Combine all ingredients for the chickpeas; cover and chill together.
3. Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
4. Chill the cooked chicken.
5. Toss together the spinach and lettuce.
6. Drizzle with the lemon juice& chili oil.
7. Serve green salad with a portion of chickpeas and chicken.