nutritional information

Per SERVING:

  • Calories: 210
  • Protein: 10 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 35 g
  • Sodium: 260 mg
  • Fiber: 9 g
  • Sugar: 7 g

Curried Chickpea Salad

Serves 4

30 minutes or fewer

30 minutes or fewer        This is just the ticket for curry aficionados. It’s good as is or served over rice. If your taste is adventurous, increase the amount  of curry powder, and add 1/2 tsp. of dried crushed red pepper.    
Dressing
  • ½ cup plain fat-free yogurt
  • 2 Tbs. chopped fresh cilantro
  • 1 ½ tsp. olive oil
  • 1 tsp. lemon juice
  • 2 tsp. curry powder, or to taste
  • ½ tsp. ground cumin
  • Salt and freshly ground black pepper to taste
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  • Salad
  • 1 cup finely shredded carrot
  • ¾ cup thinly sliced yellow or red bell pepper
  • ½ cup chopped plum tomato
  • ½ cup raisins
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 6 cups chopped romaine lettuce
  1. To make Dressing: Combine all ingredients in small bowl; stir until well blended. Set aside.
  2. To make Salad: Combine carrot, bell pepper, tomato, raisins and chickpeas in medium bowl. Reserve 1/4 cup dressing, and pour remaining dressing over chickpea mixture,  tossing gently to coat.   
  3. To serve, divide lettuce evenly among 4 plates, and drizzle each serving with about 1 Tbs. dressing. Top each serving with chickpea mixture.  
March 2005

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comments

This is one of my favorite salads, it comes together quickly and is very tasty!

Heather - 2011-08-08 19:47:12