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Chickpea Vegetable Salad with Curried Yogurt Dressing

Recipe Introduction


Cooking Light





List of Ingredients



• Dressing:
  
• 1/3 cup chopped fresh cilantro
  
• 2 tablespoons olive oil
  
• 1 tablespoon lemon juice
  
• 1 1/2 teaspoons curry powder
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon bottled minced garlic
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 (8 ounce) carton plain fat-free yogurt
  
• Salad:
  
• 2 cups finely shredded carrot
  
• 1 1/2 cups thinly sliced yellow or red bell pepper
  
• 1 1/2 cups chopped plum tomatoes
  
• 1/2 cup golden raisins
  
• 1/4 cup finely chopped red onion
  
• 2 (15 1/2 ounce) cans chickpeas (garbanzo beans), drained
  
• 12 cups chopped romaine lettuce
  






Instructions



1. To prepare salad, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.
   
   
2. To prepare salad, combine carrots and the next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.
   
   
3. Yield: 6 servings. 337 cal, 8g fat, 15.4g pro, 55.4g carb, 8.9g fiber, 1mg chol, 573mg sod.