Chickpeas and Carrot Salad

Chickpeas and Carrot Salad

Recipe By : Skinny Grilling by Barbara Grunes

4 Preparation Time :

Categories : Menu Salad

Amount Measure Ingredient -- Preparation Method -- -- --

2 cups cooked chickpeas

(garbanzo beans) -- rinsed and drained

2 cups grated carrots

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 1/2 tablespoons fresh dill -- minced

1/2 teaspoon ground cumin

1 tablespoon sugar

1/4 cup plain nonfat yogurt -- or lowfat

n 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.

165 cals, 27% cff,

5.1 g fat

Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue,

Lowfat, Diet

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