Lemon-curry celery and chickpea salad
1
Points® value
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 drained chickpeas
15½ oz, rinsed and drained
Carrots
1 large, julienned or shredded
Scallions
3 medium, sliced
