Kale Salad with Cajun Spiced Chickpeas and Buttermilk Dressing

Ingredients

• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 1 Tbsp lemon juice
• 1/4 tsp salt, plus more to taste
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• Freshly cracked pepper
• 15 oz can chickpeas
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp smoked paprika
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp thyme
• 1 bunch lacinato kale
• 1/4 red onion
• 1.5 Tbsp grated Parmesan

Directions

1. Start with the dressing so it has a chance to settle and mingle. In a medium bowl, whisk the buttermilk, mayonnaise, lemon juice, salt, garlic powder, oregano, and about 10-15 turns of a pepper mill until smooth. Taste it, add more salt if you think it needs it, and put it in the refrigerator until you are ready for it.
2. Pour the chickpeas into a colander, rinse them with cool water, and drain them well. Add the olive oil to a non-stick skillet and warm it over medium heat. Stir in the chickpeas, salt, smoked paprika, garlic powder, onion powder, oregano, cayenne, thyme, and another 10-15 turns of a pepper mill. Cook the chickpeas with the spices for about 5 minutes, stirring as they toast lightly, then take the skillet off the heat.
3. Strip the kale leaves away from the stems, then cut the leaves into thin ribbons. Rinse the kale under cool water and let the extra water drain off. Slice the red onion thinly.
4. Assemble the salad by adding the washed kale to a large bowl, or dividing it among 4 serving bowls. Top with the spiced chickpeas, a few pieces of red onion, and a light sprinkle of Parmesan, about 1 tsp for each serving. Taste the chilled buttermilk dressing once more and adjust the salt if necessary. Spoon the dressing over the salad and serve.