Chickpea-Vegetable Salad With Curried Yogurt Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe from Cooking Light. Serve with pita chips or eat as a salad! Ingredients:
1/3 cup fresh cilantro, chopped |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons curry powder |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon fresh garlic, minced |
1 (8 ounce) carton plain fat-free yogurt |
2 cups carrots, finely shredded |
1 1/2 cups red bell peppers, thinly sliced (or yellow pepper) |
1 1/2 cups plum tomatoes, chopped |
1/2 cup golden raisin |
1/4 cup red onion, finely chopped |
2 (15 ounce) cans chickpeas, rinsed and drained |
12 cups romaine lettuce, chopped |
Directions:
1. To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.
2. To prepare salad, combine carrot and next 5 ingredients (carrots 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 tablespoons dressing. Top each serving with 1 1/3 cups carrot mixture.
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