ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chickpea-Vegetable Salad with Curried Yogurt Dressing

Randy Mayor; Melanie J. Clarke
Yield 6 servings

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 tomato
  • 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

Nutrition Information

  • calories 337
  • caloriesfromfat 21 %
  • fat 8 g
  • satfat 1.1 g
  • monofat 4.1 g
  • polyfat 2 g
  • protein 15.4 g
  • carbohydrate 55.4 g
  • fiber 8.9 g
  • cholesterol 1 mg
  • iron 5.7 mg
  • sodium 573 mg
  • calcium 201 mg

How to Make It

  1. To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

  2. To prepare the salad, combine carrot and 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.