Description
A vibrant Roasted Chickpea Salad featuring crispy chickpeas, fresh vegetables, and a tangy buttermilk dressing, perfect for any occasion.
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 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup buttermilk
- 2 tablespoons chives, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chickpeas with olive oil, smoked paprika, salt, and pepper in a mixing bowl.
- Spread chickpeas on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through.
- Combine chopped kale, halved cherry tomatoes, diced cucumber, and red onion in a large bowl.
- Whisk buttermilk, chopped chives, and lemon juice in a small bowl until smooth. Season to taste.
- Add the roasted chickpeas to the large bowl and drizzle the dressing over. Toss gently to mix.
- Serve immediately or let sit for a few minutes to meld flavors.
Notes
Consider roasting chickpeas ahead of time and storing in an airtight container. Customize with different greens or proteins for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Chickpea Salad, Healthy Salad, Vegetarian Dish, Quick Salad, Summer Salad