Description
A vibrant salad featuring crunchy roasted chickpeas, fresh vegetables, and a creamy buttermilk chive dressing, perfect for gatherings or a light meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups kale, chopped
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chickpeas: In a bowl, toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper until well-coated. Spread them out in a single layer on a baking sheet.
- Roast the chickpeas for 20-25 minutes, stirring halfway through.
- Combine the kale, bell pepper, cucumber, and cherry tomatoes in a large salad bowl.
- Make the dressing by whisking together buttermilk, mayonnaise, chives, lemon juice, salt, and pepper until creamy.
- Assemble the salad by adding the roasted chickpeas and dressing to the veggie mix. Toss gently to combine.
- Serve fresh or let sit for a few minutes to meld flavors.
Notes
Can be made ahead; store dressing separately until ready to serve. Use an air fryer for quicker chickpeas roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: salad, chickpeas, vegetarian, healthy, roasted