Chickpea-Vegetable Salad with Curried Yogurt Dressing

Chickpea-Vegetable Salad with Curried Yogurt Dressing Recipe
Randy Mayor; Melanie J. Clarke

Recipe from

Cooking Light

Nutritional 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


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
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


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

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.

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note