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The Boston Globe

Food & dining

Recipe for chicken-chickpea salad

Serves 4

½ cup pine nuts
¼ cup raisins
2 cups diced or shredded cooked chicken
1 can (15 ounces) chickpeas, drained
1 orange or yellow bell pepper, thinly sliced
2 tablespoons capers
2 scallions, thinly sliced
2 sprigs fresh mint, leaves chopped
1 teaspoon crushed red pepper
¼ cup mayonnaise
Juice of 1 lemon
Salt and black pepper, to taste
1 package (about 5 ounces) baby spinach

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