Chickpea-Vegetable Salad With Curried Yogurt Dressing

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1/3 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

1 1/2 teaspoons curry powder

3/4 teaspoon salt

1/2 teaspoon bottled minced garlic

1/4 teaspoon freshly ground black pepper

1 (8-ounce) carton plain fat-free yogurt

2 cups finely shredded carrot

1 1/2 cups thinly sliced yellow or red bell pepper

1 1/2 cups chopped plum tomato

1/2 cup golden raisins

1/4 cup finely chopped red onion

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained

12 cups chopped romaine lettuce

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