Bruce Weinstein & Mark Scarbrough
Used by permission. (c) Eating Well, Inc.
|3 tablespoons nonfat plain yogurt||1/2 teaspoon salt|
|3 tablespoons reduced-fat mayonnaise||1 medium zucchini, finely diced|
|2 tablespoons lemon juice||1 large red bell pepper, finely diced|
|2 tablespoons chopped fresh mint||1 bunch radishes, finely diced|
|1 clove garlic, minced||1 15-ounce can chickpeas, rinsed|
|1 teaspoon honey||4 large Boston lettuce leaves, for serving|
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.
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