2 16 oz. cans chickpeas (garbanzo beans), drained and rinsed
3/4 cup nonfat plain yogurt
2 tsp. curry powder
1 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
Pinch cayenne pepper
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
2 large ripe tomatoes, cored, seeded and diced
4 large leaves red leaf lettuce, cleaned and patted dry
Put the yogurt in a large mixing bowl and whisk in all the spices and lemon juice. Add the chickpeas and stir gently but thoroughly. Add the tomatoes and stir to combine.
Place a lettuce leaf on each of four chilled serving plates. Spoon the chickpea salad on top and serve.
No comments:
Post a Comment