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Chopped Salad with Roasted Chickpeas

A colorful, hearty, vegetarian chopped salad with roasted chickpeas and kale tossed with a garlicky buttermilk dressing. Vibrant, healthy and filling.

Ingredients

Scale
  • Salad
  • 1 15 oz can of chickpeas
  • 1 5 oz bag of baby kale – roughly chopped
  • 1 cup of cherry tomatoes – sliced in half
  • 1 yellow pepper – seeds removed – diced into a medium size dice
  • 1/2 large cucumber – peeled and seeded – diced into a medium size dice
  • 2 oz of feta – diced
  • 10 kalamata olives – roughly chopped
  • 1 tbs red onion – minced
  • 1 tbs olive oil
  • 2 garlic cloves
  • 8 twists of black pepper
  • A pinch of salt
  • Dressing
  • 1/4 cup of buttermilk
  • 2 tbs mayonaise
  • 1 clove of garlic – mashed to a paste
  • 1 tbs chives – finely minced
  • 1 tbs parsley – finely minced
  • 1 tbs white wine vinegar
  • 5 twists of black pepper
  • a pinch of salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Rinse canned chickpeas and dry with paper towel.
  3. Toss chickpeas with 1 tbs olive oil, 2 cloves of minced garlic, 8 twists of pepper and a pinch of salt.
  4. Spread chickpeas out onto a roasting pan and roast in the oven for 30 to 40 minutes. After 20 minutes, stir the chickpeas so they don’t burn. Remove when they are toasted and golden brown. Let cool.
  5. While chickpeas are cooking, make the dressing.
  6. Smash 1 clove of garlic to a paste.
  7. Mince chives and parsley.
  8. Add smashed garlic, chives, parsley, buttermilk, mayo, white wine vinegar, black pepper and salt to a small bowl and whisk to combine.
  9. Roughly chop baby kale and toss with half the buttermilk dressing – let marinate while you’re prepping the rest of the salad.
  10. Chop cherry tomatoes, cucumbers, yellow pepper, feta, olives and red onion.
  11. Add chopped vegetables and roasted chickpeas to the salad and toss with remaining buttermilk dressing.