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; total fat 3.7g 6% DV; saturated fat 0.5g; cholesterol 3mg 1% DV; sodium 610mg 24% DV; potassium 550mg 15% DV; carbohydrates 36g 12% DV; fiber 6.8g 27% DV; sugar 6g; protein 7.7g 15% DV; exchange other carbs 3; vitamin a iu 3655IU; vitamin c 107mg; folate 115mcg; calcium 89mg; iron 3mg; magnesium 55mg; thiaminmg; added sugar 1g.