CHICKPEAS AND CARROT SALAD
2 cups cooked or canned chickpeas (garbanzo beans), rinsed and drained
2 cups grated carrots
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons minced fresh dill weed (or to taste)
1/2 teaspoon ground cumin (optional)
1 tablespoon sugar
1/4 cup plain nonfat yogurt (for serving)
In a glass or ceramic bowl, toss all ingredients, except yogurt, and cover. Let salad stand for several hours at room temperature.
Divide the salad onto 4 plates and spoon yogurt on top when ready to serve.
Makes 4 servings
Source: Skinny Grilling by Barbara Grunes
2 cups cooked or canned chickpeas (garbanzo beans), rinsed and drained
2 cups grated carrots
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons minced fresh dill weed (or to taste)
1/2 teaspoon ground cumin (optional)
1 tablespoon sugar
1/4 cup plain nonfat yogurt (for serving)
In a glass or ceramic bowl, toss all ingredients, except yogurt, and cover. Let salad stand for several hours at room temperature.
Divide the salad onto 4 plates and spoon yogurt on top when ready to serve.
Makes 4 servings
Source: Skinny Grilling by Barbara Grunes
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