Creamy Chickpea Salad
There I was, all beaming and proud of myself because I took raw hard chickpeas and turned them into a really delightful Tangine dish (without the Tangine, I might add). While basking in my self delusions of grandeur, I realized that I was left with a cup or two of chickpeas with no plan. So I sort of did one of those “wonder what this would be like” things that often land me in trouble but it turned out delightful as well. I know conventional wisdom would have used a nice wine vinegar or even balsamic but I have never been much for convention and I am very fond of Key Lime juice. Bon Apps, Y’all!
Ingredients:
1.5-2 cups cooked chickpeas
1/2 container of Grape tomatoes (~5 oz), halved
1/3 cup kalamata olives, pitted
4 scallions, finely chopped on the diagonal
1/2 cup pepper jack cheese, grated or shredded
1/4 cup good mayo
1/4 cup sour cream
1 Tbs olive oil
3 Tbs Key Lime Juice
1 tsp dried dill
1 tsp dried chives
1/4 cup butter milk
Salt and pepper to taste
1/4 tsp smoked paprika
Instructions:
- Add chickpeas, scallions. olives, pepper jack and grape tomatoes to a large bowl. Mix well
- In a separate bowl, whisk together mayo, sour cream, olive oil, dill, chives and buttermilk
- Add dressing to veggie mix and mix well.
- Add salt and pepper to taste and garnish with smoked paprika