Chickpea-Vegetable Salad With Curried Yogurt Dressing

• 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

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.

fresh cilantro, olive oil, lemon juice, curry powder, salt, fresh ground black pepper, fresh garlic, carton plain, carrots, red bell peppers, tomatoes, golden raisin, red onion, chickpeas, romaine lettuce

Taken from www.food.com/recipe/chickpea-vegetable-salad-with-curried-yogurt-dressing-470326 (may not work)