Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
Serves 410 mins prep25 mins cook
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
What you need
Instructions
Chickpeas and Salad: -1 Preheat oven to 400F and line a sheet pan with foil for easier cleanup. -1 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. -1 Bake for about 20 minutes, or until vegetables are as done as desired. -1 While the chickpeas and vegetables bake, assemble the salad by adding the kale and tomatoes to a large bowl; set aside. Dressing: -1 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. -1 To the kale and tomatoes, add the chickpeas and vegetables after they're done baking. *(see note below) -1 Add the dressing to taste and serve immediately.View original recipe