You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

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

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week