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Buttermilk boons: Buttermilk does not actually contain butter. It was originally the tangy leftover liquid from the butter-churning process. It’s created by adding live active bacterial culture to milk. These active cultures fight bad bacteria and stimulate immunity. People who are lactose intolerant can cook with buttermilk because the cultures convert lactose into digestible lactic acid.
- Preheat oven to 400°F. Pat chickpeas dry. In a large bowl, toss chickpeas with 2 tsp oil, 2 tsp lemon juice, chile powder and salt. Transferto a parchment-lined baking sheet and roast for 35 to 45 minutes, until golden brown and crunchy. Set aside to cool.
- While chickpeas cool, in a medium bowl, toss tomatoes with 1 tsp oil and season with salt and pepper. Arrange tomatoes, cut side up, on a separate parchment-lined baking sheet and roast, still at 400°F, for 15 to 20 minutes, until lightly browned. Set aside to cool.
- Meanwhile, brush zucchini with remaining 1 tsp oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast at same time as tomatoes for 8 to 10 minutes, flipping once, until golden brown and softened. Set aside to cool.
- Prepare dressing: In a small bowl, whisk together all dressing ingredients until smooth. Transfer to a resealable container, then cover and refrigerate for a minimum of 1 hour or ideally overnight so flavors meld.
- To assemble salad, arrange romaine leaves on a large platter. If desired, cut each leaf in half lengthwise. Top each leaf with zucchini strips. Drizzle with dressing, then garnish with tomatoes and chickpeas.
- Serving Size 4 cups
- Calories 113
- Carbohydrate Content 15 g
- Cholesterol Content 0.5 mg
- Fat Content 3 g
- Fiber Content 4 g
- Protein Content 7.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 90 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g