Description
A delicious and nutritious smoky roasted chickpea salad with a creamy buttermilk chive dressing.
Ingredients
Scale
- one 15-ounce can chickpeas, garbanzo beans, drained, rinsed, and patted dry
- 3 to 4 cups broccoli, florets and stalks
- 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
- 1 or 2 tomatoes, diced into bite-sized pieces
- ⅓ cup buttermilk
- about 1/3 cup sour cream, or as needed for consistency
- 2 to 3 tablespoons fresh chives, or to taste
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon garlic powder, or to taste
Instructions
- 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.
- To a medium bowl, add all dressing ingredients and whisk to combine; taste for seasoning balance and add more salt, pepper, etc. if desired; set aside until necessary.
- To the kale and tomatoes, add the chickpeas and vegetables after they’re done baking.
- Add the dressing to taste and serve immediately.
Notes
- For a thicker dressing, add more sour cream as desired.
- Feel free to substitute Romaine for kale if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg