Ingredients
- 2 c. cooked chickpeas (garbanzo beans) rinsed and liquid removed
- 2 c. grated carrots
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. fresh dill chopped
- 1/2 tsp grnd cumin
- 1 Tbsp. sugar
- 1/4 c. plain nonfat yogurt or possibly lowfat
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Chickpeas And Carrot Salad
Servings: 4
Directions
- In a glass or possibly ceramic bowl, toss all ingredients, except yogurt, and cover. Let salad stand for several hrs at room temperature. Divide the salad onto 4 plates and spoon yogurt on top when ready to serve.
- Diet
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