Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
Serves 4
10 mins prep
25 mins cook
10 mins Additional Time
45 mins total
An EASY salad with smoky roasted chickpeas, vegetables, kale, and topped with homemade chive-infused buttermilk dressing!! An accidentally vegetarian, gluten-free, HEALTHY, and SATISFYING salad!!
0 servings
Chickpeas and Salad
Dressing
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<strong>Chickpeas and Salad</strong>:
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.
<strong>Dressing</strong>:
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.