Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
An EASY salad with smoky roasted chickpeas, vegetables, kale, and topped with homemade chive-infused buttermilk dressing!! An accidentally vegetarian, gluten-free, HEALTHY, and SATISFYING salad!!
Prep Time10 minutesmins
Cook Time25 minutesmins
Additional Time10 minutesmins
Total Time45 minutesmins
Course: Salad
Cuisine: American
Keyword: easy chickpea salad, kale chickpea salad, roasted chickpea salad
Servings: 4
Calories: 476kcal
Author: Averie Sunshine
Ingredients
Chickpeas and Salad
one 15-ounce can chickpeasgarbanzo beans, drained, rinsed, and patted dry (I use no salt added or low salt versions)
3 to 4cupsbroccoliflorets and stalks okay
about 1.5 cups sugar snap peas
2tablespoonsolive oil
2teaspoonssmoked paprika
2teaspoonscumin
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
½ to 1bunch kaletorn into bite sized pieces with thick ribs removed (Romaine may be substituted)
1or 2 tomatoesdiced into bite-sized pieces
Dressing
⅓cupbuttermilk
about 1/3 cup sour creamor as needed for consistency (I used low-fat; Greek yogurt may be substituted)
2 to 3tablespoonsfresh chivesor to taste (fresh dill may be substituted)
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
½teaspoongarlic powderor to taste
Instructions
Chickpeas and Salad:
Preheat oven to 400F and line a sheet pan with foil for easier cleanup.
Add the chickpeas, broccoli, sugar snap peas. Evenly drizzle with olive oil, evenly sprinkle with smoked paprika, cumin, salt, pepper, and toss with your hands to combine.
Bake for about 20 minutes, or until vegetables are as done as desired.
While the chickpeas and vegetables bake, assemble the salad by adding the kale and tomatoes to a large bowl; set aside.
Dressing:
To a medium bowl, add all ingredients and whisk to combine; taste for seasoning balance and add more salt, pepper, etc. if desired; set aside until necessary. If you prefer a thicker dressing, add more sour cream as desired.
To the kale and tomatoes, add the chickpeas and vegetables after they're done baking. *(see note below)
Add the dressing to taste and serve immediately.
Notes
*Tip - The chickpeas will firm up and ‘crisp up’ as they cool so if you don’t mind waiting an additional 15 minutes before serving, it improves the overall texture of the chickpeas for me.Storage: Recipe is best fresh; extra dressing will keep airtight in the fridge for up to 5 days.