Full of fiber-rich garbanzo beans, an Indian staple, this healthy dish from Maneet Chauhan is an ideal side or starter. Add grilled shrimp or chicken to make it a meal. You can use the marinade recipe from our tandoori tilapia with hearts of palm salad .
Recipe information
Yield
Makes 4 servings
Ingredients
Dressing
1/4 cup lowfat plain yogurt
1/4 teaspoon chili powder
1/4 teaspoon chat masala
Sugar
Salad
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup julienned roasted red bell pepper
1/2 teaspoon ground cumin
2 teaspoon chopped fresh cilantro
2 teaspoon chopped fresh mint
2 teaspoon fresh lime juice
1 teaspoon minced fresh ginger
1 medium head frisée
1/2 cucumber, peeled, halved lengthwise and cut into thin half-moons
Preparation
Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans
Nutrition Per Serving
Nutritional analysis per serving: 125 calories; 1.7 g fat (0.2 g saturated)
5.8 g fiber
20.7 g carbs
7.3 g protein
#### Nutritional analysis provided by Self
