1/2 cup chickpeas
1/2 cup kidney beans
1/2 cup sliced cucumber
1/2 cup sliced red pepper
1-1/2 cup shredded purple cabbage
1 chicken breast
1/2 tsp curry powder
1 cup plain yogurt
1 tsp grated gingerroot
1 minced garlic clove
1/2 cup chopped mint leaves
Olive oil

Directions
Coat chicken with curry, sauté in oil, 6 minutes per side; cut into strips. For dressing, blend yogurt, ginger, garlic, and mint.

Toss everything together.

Serves 1