Lemon-curry celery and chickpea salad
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
You can make this salad ahead and refrigerate it for up to 3 hours; longer than that and it becomes watery. Serve the salad on a bed of baby arugula or spinach and surround with halved cherry or grape tomatoes.
Ingredients
Plain low fat yogurt
½ cup(s)
Lemon zest
1 tsp, finely grated
Fresh lemon juice
1 Tbsp
Honey
2 tsp
Curry powder
1 tsp
Table salt
½ tsp
Celery
2 cup(s), chopped, sliced with leaves
Canned chickpeas (low sodium)
15½ oz, rinsed and drained
Carrots
1 large, julienned or shredded
Scallions
3 medium, sliced
Instructions
1
Whisk yogurt, lemon zest and juice, honey, curry powder, and salt together in large bowl. Stir in celery, chickpeas, carrot, and scallions.
2
Serving size: 1 cup
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