Chickpea Salad with Buttermilk-Basil Dressing

Name: Chickpea Salad with Buttermilk-Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup chickpeas, cooked; 1 sweet red pepper, cored and julienned; 2 to 3 romas; similar firm, meaty tomatoes, diced and seeded if necessary to prevent drippiness; 2 scallions, julienned; 2 tbsp. buttermilk; 1 tbsp. lemon juice, with pulp; 1 tbsp. wine; cider vinegar; 1 tbsp. olive oil; 1 clove garlic; 2 tbsp. steamed fresh basil leaves; 1 tbsp. pine nuts; Lettuce leaves, for serving, preferably red

Servings: persons

1-1/2 cup chickpeas, cooked
1 sweet red pepper, cored and julienned
2 to 3 romas
similar firm, meaty tomatoes, diced and seeded if necessary to prevent drippiness
2 scallions, julienned
2 tbsp. buttermilk
1 tbsp. lemon juice, with pulp
1 tbsp. wine
cider vinegar
1 tbsp. olive oil
1 clove garlic
2 tbsp. steamed fresh basil leaves
1 tbsp. pine nuts
Lettuce leaves, for serving, preferably red

1
In a medium bowl combine chickpeas, pepper, tomato, and scallions.
2
Pour buttermilk, lemon juice and pulp, vinegar, oil, and garlic into a food processor and process until thick.
3
Then add basil and process again until leaves are minced.
4
This can all be done by hand but will be less creamy-textured.
5
To toast pine nuts, heat a dry non-stick skillet over medium heat.
6
Add pine nuts and saute until toasted, approximately 2 minutes.
7
Be careful not to let them burn.
8
Pour dressing over chickpea mixture and toss well to combine.
9
Spoon onto lettuce leaves and sprinkle with pine nuts.
10
Serve as a light lunch, with iced tea, crusty bread and wedges of melon.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup chickpeas, cooked, 1 sweet red pepper, cored and julienned, 2 to 3 romas, similar firm, meaty tomatoes, diced and seeded if necessary to prevent drippiness, and more.

Yes, Chickpea Salad with Buttermilk-Basil Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!