Chickpea-Vegetable Salad With Curried Yogurt Dressing

• 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

1. To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.
2. 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.

dressing, fresh cilantro, olive oil, lemon juice, curry powder, salt, garlic, freshly ground black pepper, carton plain, salad, carrot, pepper, tomato, golden raisins, red onion, chickpeas, romaine lettuce

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