1/3 cup olive oil
3 Tbs. Lemon juice
1 tsp. Dijon mustard
3/4 tsp. Salt
½ tsp freshly ground pepper
1 15-oz can of chickpeas, rinsed and drained
2 Gala apples, diced
12 oz feta cheese, cut into 1/2-inch cubes
3 boneless skinless chicken breast halves
1 6-oz package of baby spinach

Recipe Directions
Heat grill to high. Whisk together olive oil, lemon juice, mustard, and 1/4 tsp. Each of the salt and the pepper in a large bowl; stir in chickpeas, apples, and feta and set aside.

Sprinkle chicken with remaining salt and pepper and grill on oiled grill rack, turning once, until juices run clear, 10 minutes. Cool slightly and cut into 1-inch cubes; stir into chickpea mixture. Stir in spinach just before serving.

Serves 6