Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing

Name: Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: one 15-ounce can chickpeas; 3 to 4 cups broccoli; about 1.5 cups sugar snap peas; 2 tablespoons olive oil; 2 teaspoons smoked paprika; 2 teaspoons cumin; ¾ teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; ½ to 1 bunch kale; 1 or 2 tomatoes; ⅓ cup buttermilk; about 1/3 cup sour cream; 2 to 3 tablespoons fresh chives; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
45 mins
Servings
4
Calories
476 kcal
Course
Salad
Cuisine
American

Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing

Jade Rice

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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!!

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Ingredients

Servings

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

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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 Information

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Serving 1 Calories 476kcal (24%) Carbohydrates 69g (23%) Protein 24g (48%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Cholesterol 14mg (5%) Sodium 1178mg (49%) Fiber 26g (104%) Sugar 16g (32%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 476 kcal

% Daily Value*

Serving	1
Calories	476kcal	24%
Carbohydrates	69g	23%
Protein	24g	48%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	10g	59%
Cholesterol	14mg	5%
Sodium	1178mg	49%
Fiber	26g	104%
Sugar	16g	32%