Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
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Averie Cooks · by Averie Sunshine★ 5.0 (5)

Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 27%
CARBS 34G45% OF CAL
11G FIBER0G ADDED9G INTRINSIC14G OTHER9G TOTAL SUGAR
FAT 14G42% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with roasted chickpeas, kale, broccoli, and snap peas dressed in buttermilk-chive dressing. Smoky paprika and cumin give it savory depth, making it satisfying as a main course.

mainamericansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 3/4 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • 1/2 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)
  • 1/3 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))
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon garlic powder (or to taste)
PREP
10M
SODIUM
842MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.