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!





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


  1. Add chickpeas, scallions. olives, pepper jack and grape tomatoes to a large bowl. Mix well
  2. In a separate bowl, whisk together mayo, sour cream, olive oil, dill, chives and buttermilk
  3. Add dressing to veggie mix and mix well.
  4. Add salt and pepper to taste and garnish with smoked paprika