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.

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
½ 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:
¼ 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

View the full recipe at Green Valley Kitchen →