CHICKPEA VEGETABLE SALAD

DRESSING: 1/3 Cup Cilantro, fresh and chopped 2 Tablespoons Olive Oil 1 Tablespoons Lemon Juice 1 1/2 Teaspoon Curry Powder 1/2 Teaspoon Garlic, bottled minced 1/4 Teaspoon Pepper 1 Carton Plain Fat Free Yogurt

SALAD: 2 Cups Carrots, shredded 1 1/2 Cups Yellow or Red Pepper, sliced thinly 1 1/2 Cups Tomatoes, chopped 1/2 Cups Raisins 1/4 Cup Red Onion, chopped 2 15 OZ Cans Chickpeas, drained 12 Cups Romaine Lettuce, chopped

To make the dressing; Combine all the ingredients together and mix well. To make salad; combine the first 6 ingredients together in a bowl. Pour 1/2 cup dressing over it and toss. Place 2 cups lettuce on 6 plates. Drizzle each with 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture. Serve.

SERVINGS 6; CALORIES 337; FAT 8 g; PROTEIN 15.4 g; CARBS 55.4 g; FIBER 8.9 g; CHOL 1 mg; IRON 5.7 mg; SODIUM 573 mg; CALC 201 mg SERVING SIZE= 2 Cups

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Updated 12/7/99