Grilled Chicken And Chick-Pea Salad With Carrot-Cumin Dressing

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2 cups fresh carrot juice*

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons ground cumin

2 hearts of romaine (about 1 pound total)

1 bunch spinach

1 pound carrots

1 1/4 pounds vine-ripened tomatoes (about 4 medium)

2 cups drained canned chick-peas (one 19-ounce can)

10 ounces skinless boneless chicken breast halves (about 2)

*available at natural foods stores, juice bars, and some specialty foods shops

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