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Smoky Roasted Chickpea Salad

Crunchy roasted chickpeas, charred veggies, and a tangy buttermilk chive dressing create a deliciously unique salad experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Roasted Chickpeas and Veggies
  • 2 cans chickpeas, drained and rinsed
  • 2 cups broccoli florets Cut into small, bite-sized pieces.
  • 1 cup sugar snap peas Trim ends if needed.
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Salad Base
  • 4 cups kale, torn into pieces Remove any thick, tough stems.
  • 1 cup tomatoes, diced
For the Buttermilk Chive Dressing
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • a pinch black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking sheet with foil or parchment.
  2. Drain and rinse chickpeas, then pat them thoroughly dry.
  3. Chop the broccoli and prepare the sugar snap peas.
Seasoning and Roasting
  1. In a large mixing bowl, combine chickpeas, broccoli, and sugar snap peas.
  2. Drizzle with olive oil, and sprinkle with smoked paprika, cumin, salt, and pepper, then toss to coat.
  3. Spread the mixture onto the lined baking sheet in a single layer.
  4. Roast for 20 minutes, stirring halfway through for even cooking.
Assembling the Salad
  1. While the veggies roast, tear kale into a large salad bowl and add diced tomatoes.
  2. In a separate bowl, whisk together buttermilk, sour cream, chives, garlic powder, salt, and pepper.
  3. Once the roasted veggies are ready, cool slightly and add them to the salad bowl.
  4. Pour the dressing over the salad and toss gently but thoroughly.
Serving
  1. Serve immediately for the best flavor and texture.

Notes

Ensure chickpeas are thoroughly dried before roasting for maximum crispiness. Store dressing separately to avoid sogginess in the salad. Extra roasted chickpeas can be saved for snacking.