Chickpea-Vegetable Salad with Curried Yogurt Dressing

By dashy_65

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

Step 1

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.

337 cal, 8g fat, 15.4g protein, 55.4g carb, 8.9g fiber, 573mg sodium