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!
Servings: 4 servings
Calories: 476cal
Equipment
- 1 Medium Bowl
Ingredients
Chickpeas and Salad
- one 15-ounce can chickpeas garbanzo beans, drained, rinsed, and patted dry (I use no salt added or low salt versions)
- 3 to 4 cups broccoli florets and stalks okay
- about 1.5 cups sugar snap peas
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- ½ to 1 bunch kale torn into bite sized pieces with thick ribs removed (Romaine may be substituted)
- 1 or 2 tomatoes diced into bite-sized pieces
Dressing
- ⅓ cup buttermilk
- about 1/3 cup sour cream or as needed for consistency (I used low-fat; Greek yogurt may be substituted)
- 2 to 3 tablespoons fresh chives or to taste (fresh dill may be substituted)
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ teaspoon garlic powder or 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.
Nutrition
Serving: 1serving | Calories: 476cal | Carbohydrates: 69g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 14mg | Sodium: 1178mg | Fiber: 26g | Sugar: 16g
