Ingredients

The following ingredients have 2 Servings
  • 1 small clove garlic
  • 3/4 cup whole milk plain greek yogurt
  • 3 tablespoons fresh minced chives
  • 11/2 tablespoons fresh minced parsley
  • 1/2 tablespoon fresh minced dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2-4 tablespoons buttermilk
  • 2 teaspoons olive oil
  • 1 cup cooked chickpeas (drained and rinsed if using canned)
  • 3 tablespoons Frank's Red Hot ((or similar hot sauce))
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon smoked paprika
  • Pinch of salt
  • 3 to 4 handfuls loose lettuce
  • 1/4 cup thinly sliced red onion
  • 1 avocado (cubed)

Instruction

  • In a blender, add garlic and pulse until minced. Add in remaining ingredients for the dressing and pulse until just combined (any longer and the dressing might turn green). Place in refrigerator and allow to site (the dressing is best done ahead of time, up to the day before). Dressing will thicken up as it sits. Add a splash more buttermilk if needed.
  • Heat a skillet over medium heat. Add the olive oil followed by the chickpeas. Cook chickpeas, shaking pan occasionally, until most have popped and turned golden, 4 to 6 minutes. In a small sauce pan, heat the red hot with the butter, garlic powder, smoked paprika, and salt until butter has melted. Whisk until smooth and combined. More or less butter can be added depending on desired level of heat. Stir in fried chickpeas and toss to coat. Let sit while assembling salad.
  • Divide the salad ingredients into two bowls. Top with chickpeas and a drizzle of ranch.