MAKES: 16 SERVINGS
SERVING SIZE: 1/2 CUP SALAD AND 1/4 OF A PITA BREAD ROUND
MAKES: 8 CUPS SALAD
START TO FINISH: 30 MINS
2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
3 cups chopped roma tomatoes (9 medium)
1 medium cucumber, halved lengthwise and thinly sliced (1 1/4 cups)
1 cup shredded carrots (2 medium)
1/2 of a medium red onion, very thinly sliced
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup plain low-fat yogurt
4 pita bread rounds, cut into wedges*
- In a large bowl combine garbanzo beans, tomatoes, cucumber, carrots, and red onion. For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, cumin, curry powder, salt, and pepper. Cover and shake well.
- Pour dressing over bean mixture; toss gently to coat. Serve with yogurt and pita wedges.
From the Test Kitchen
If desired, before cutting into wedges, grill pita bread rounds on an indoor or outdoor grill over medium heat until warmed and toasted. Transfer to a cutting board and cut into wedges.
Good for You, Meatless, Superfast
Leave out the tomatoes if you don’t have them on hand and simply add extra carrots.
Nutrition Facts (Small Plate Garbanzo Bean Salad with Pita)
Per serving: 129 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 1 mg chol. , 297 mg sodium , 19 g carb. , 3 g fiber , 5 g sugar , 5 g pro.