Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
User Reviews
5
Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
Description
This recipe offers a hearty salad featuring oven-roasted chickpeas and vegetables seasoned with smoked paprika and cumin to impart a deep smoky flavor. The combination of broccoli florets, sugar snap peas, and kale creates a variety of textures, contrasted by the creamy tang of the buttermilk chive dressing. The chickpeas are drained, rinsed, and dried before roasting with olive oil and spices to achieve a firm, slightly crisp texture that intensifies as they cool. Kale and fresh tomatoes provide a fresh base.
The dressing combines buttermilk, sour cream or Greek yogurt, fresh chives, garlic powder, salt, and pepper for a cool, tangy complement. The salad is assembled by tossing the roasted chickpeas and vegetables with kale and tomatoes, then drizzling the dressing before serving. It is best enjoyed fresh for optimal texture and flavor balance.
A waiting period of about 15 minutes after roasting allows the chickpeas to firm up further, enhancing their crispness. Extra dressing can be stored refrigerated for up to five days, making this salad well suited to meal prep or leftovers. The smoky spices and fresh ingredients lend a vibrant character that can work as a main or side salad.
Ingredients
Chickpeas and Salad
- chickpeas garbanzo beans, drained, rinsed, and patted dry (I use no salt added or low salt versions, one 15-ounce can
- 3 to 4 cups broccoli florets and stalks okay
- sugar snap peas about 1.5 cups
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- ½ to 1 kale torn into bite sized pieces with thick ribs removed (Romaine may be substituted, bunch
- 1 tomato diced into bite-sized pieces, or 2 tomatoes
Dressing
- ⅓ cup buttermilk
- sour cream or as needed for consistency (I used low-fat; Greek yogurt may be substituted, about 1/3 cup
- 2 to 3 tablespoons chive or to taste (fresh dill may be substituted, fresh
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 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
- Allow roasted chickpeas to cool for 15 minutes to firm and crisp up for better texture.
- Extra buttermilk chive dressing can be stored sealed in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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