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Chickpea Salad with Buttermilk Dressing


Tangy buttermilk dressing and toasted walnuts complement chickpeas, lettuce, radish, and green beans in this refreshing salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 12 ounces green beans, ends trimmed
  • 1/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons cider vinegar
  • 1 small garlic clove, minced
  • Coarse salt and ground pepper
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 4 radishes, trimmed, halved, and thinly sliced
  • 1/2 cup walnuts, toasted and broken into small pieces
  • 1 Boston lettuce, leaves separated


  1. Boil green beans 1 minute; drain, and cut into 1-inch pieces. In a small bowl, mix buttermilk, sour cream, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, combine beans, chickpeas, radishes, and nuts; toss with half the dressing. Serve on lettuce, drizzled with remaining dressing.

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