The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld in one bite. The tangy dressing really perks up the vegetables and makes this dish a stand-alone entree or a zippy accompaniment to barbecued or roasted meats. Source: EatingWell Magazine, April/May 2005

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.

Nutrition Facts

199 calories; 3.7 g total fat; 0.5 g saturated fat; 3 mg cholesterol; 610 mg sodium. 550 mg potassium; 36 g carbohydrates; 6.8 g fiber; 6 g sugar; 7.7 g protein; 3655 IU vitamin a iu; 107 mg vitamin c; 115 mcg folate; 89 mg calcium; 3 mg iron; 55 mg magnesium; 1 g added sugar;