Chickpea-Vegetable Salad with Curried Yogurt Dressing

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.

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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

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