Chickpea-Vegetable Salad with Curried Yogurt Dressing

Randy Mayor; Melanie J. Clarke

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 21%
  • Fat: 8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2g
  • Protein: 15.4g
  • Carbohydrate: 55.4g
  • Fiber: 8.9g
  • Cholesterol: 1mg
  • Iron: 5.7mg
  • Sodium: 573mg
  • Calcium: 201mg

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

Preparation

  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.
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