PCOS Vegetarian Indian Recipes: Lunch - Vegetarian Curry Salad
Nutrition per Serving
350
Calories
12g
Protein
50g
Carbs
10g
Fat
This recipe includes a grocery list of chickpeas, mixed salad greens, cucumber, tomato, bell pepper, red onion, fresh cilantro, fresh mint, plain Greek yogurt, curry powder, lemon juice, and salt. The chickpeas and yogurt in this recipe have a low glycemic index, making them suitable for a PCOS-friendly diet.
Ingredients
1 cup chickpeas (canned, drained), 2 cups mixed salad greens, 1/2 cup diced cucumber, 1/2 cup diced tomato, 1/2 cup diced bell pepper, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1/2 cup plain Greek yogurt, 1 tablespoon curry powder, 1 tablespoon lemon juice, Salt to taste
Instructions
1. In a large bowl, combine chickpeas, salad greens, cucumber, tomato, bell pepper, onion, cilantro, and mint. 2. In a small bowl, whisk together yogurt, curry powder, lemon juice, and salt. 3. Pour dressing over salad and toss to combine. 4. Divide salad between two plates and serve.
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