Chickpea-Vegetable Salad with Curried Yogurt Dressing

This was a really great recipe for a warm day – no cooking needed, and really quick, too! I served it with whole wheat pita.

Chickpea-Vegetable Salad with Curried Yogurt Dressing
Cooking Light

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 (I minced 1 fresh clove)
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton plain fat-free yogurt (I used low-fat)
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

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.

6 servings
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