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Smoky Roasted Chickpea Salad with Buttermilk Chive Dressing
AVERIE COOKS16Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas (garbanzo beans, drained, rinsed, and patted dry, I use no salt added or low salt versions)
- 4 cups broccoli (florets and stalks okay)
- 1 1/2 cups sugar snap peas
- 2 Tbsp. olive oil
- 2 tsp. smoked paprika
- 2 tsp. cumin
- 3/4 tsp. kosher salt (or to taste)
- 3/4 tsp. freshly ground black pepper (or to taste)
- 1 bunch kale (torn into bite sized pieces with thick ribs removed, Romaine may be substituted)
- 2 tomatoes (diced into bite-sized pieces)
- 1/3 cup buttermilk
- 1/3 cup sour cream (or as needed for consistency, I used low-fat; Greek yogurt may be substituted)
- 3 Tbsp. fresh chives (or to taste, fresh dill may be substituted)
- 1/2 tsp. kosher salt (or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1/2 tsp. garlic powder (or to taste)
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