Chaat Salad with Mango Chutney Dressing

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3–4 Prep 10 min No cook Serves 4

Chaat—savory snacks that originated in India—blend carby crunch and sauce, either tart or sweet. This playful remix into salad form brings on the veggies.

¾ cup plain nonfat Greek yogurt ¼ cup chopped fresh cilantro 3 tbsp mango chutney (large pieces chopped) ½ tsp salt ½ tsp garam masala 6 cups baby spinach 1 cup canned chickpeas, rinsed and drained ½ English cucumber, quartered lengthwise and sliced ½ cup thinly sliced red onion 4 small radishes, sliced 16 sesame or rice crackers, gently crumbled 2 tbsp coarsely chopped peanuts 1. In a small bowl, stir the yogurt, cilantro, chutney, salt, garam masala, and 3 tbsp water. Set aside the dressing.

2. In a large serving bowl, combine the spinach, chickpeas, cucumber, onion, radishes, and crackers. Sprinkle the peanuts on top. Serve the salad with the dressing.

Per serving (1 salad) 181 Cal, 4 g Total Fat, 1 g Sat Fat, 486 mg Sod, 27 g Total Carb, 7 g Sugar, 5 g Fib, 11 g Prot.

See photograph on page 205.

TEST KITCHEN TIP

The peanuts and rice crackers bring loads of crispy texture but you can swap them out for toasted sliced almonds and unsweetened puffed rice cereal instead.