Serves 4

Serves 4
3 cups chopped carrots
3 cups small cauliflower florets
3 Tbsp olive oil, divided
2 Tbsp 0% Greek yogurt
2 tsp red wine vinegar
1 clove garlic, minced
¼ tsp salt
6 cups salad greens
1 can no-salt-added chickpeas, drained

Preheat oven to 450 degrees. Toss the carrots and cauliflower with 1 Tbsp oil and roast on a baking sheet until the veggies start to lightly brown, about 15-20 minutes. Remove and cool. In a large bowl, whisk the yogurt, vinegar, garlic, salt and remaining oil. Toss in the salad greens and chickpeas. Top with the carrots and cauliflower.

Nutrition Information: 230 calories, 250 mg sodium, 11 g fat, 28 g carbs, 8 g protein, 9 g fiber