1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.
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