Chickpea-Vegetable Salad with Curried Yogurt Dressing


chickpea_vegetable_salad_with_curried_yogurt

Makes 6 servings

We found the recipe for this power-packed vegetable salad recipe in Cooking Light.

 

 

 

 

For the 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

For the 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), rinsed and 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.

This Recipe is Categorized In:

, ,

Nutrition Information

Chickpea-Vegetable Salad with Curried Yogurt Dressing

Servings per Recipe: 6

Amount per Serving

Calories:  337

Calories from Fat:  

Total Fat:  8g

Saturated Fat:  1.1g

Cholesterol:  1mg

Sodium:  573mg

Carbohydrates:  55.4g

Dietary Fiber:  8.9g

Protein:  15.4g

Iron:  5.7mg

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions