Sassy Mama: Chickpea Salad with Buttermilk Green Goddess Dressing

Sassy Mama joined News 9 at 4 inside the Metro Tech Kitchen to make some Chickpea Salad with Buttermilk Green Goddess Dressing.

Dressing:

1 1/2 cup buttermilk

1/4 cup fresh herbs (mint, cilantro, tarragon, parsley, thyme, etc.)

1 avocado, peeled and cut into quarters

2 tablespoons rice wine vinegar

1/2 teaspoon salt

1/2 teaspoon honey

1 head of romaine lettuce, chopped

1 cucumber, peeled and sliced

2 cups chickpeas, drained

1/4 cup Swiss cheese, cut into small cubes

2 cups cherry tomatoes

1 avocado, cubed

1/4 cup sunflower seeds or slivered almonds

**Add protein of your choice for a main dish***

Make the dressing ahead of time so it can chill for 2-3 hours before serving. Pulse the dressing in a blender or food processor until smooth. Store in a canning jar and refrigerate until ready to serve. Make the dressing ahead of time so it can chill for 2-3 hours before serving

To prepare salad:

In a large bowl toss together all of the vegetables and cheese. Sprinkle with nuts and drizzle with dressing and serve!

No Guilt Southern Chicken Salad

1 pound chicken tenders, boiled and drained

1 apple, chopped

2 ribs celery, diced

2 dates, diced fine

Slivered almonds

Fresh dill

2 green onions, chopped

1/2 cup plain nonfat Greek yogurt

1/2 cup light mayonnaise

1 teaspoon rice wine vinegar

Salt and pepper

1 teaspoon fresh lemon juice

In a large bowl combine the chicken, apple, celery, dates and almonds. Toss with lemon juice. Use a small bowl to mix together the mayonnaise, yogurt, rice wine vinegar, salt and pepper. Pour over the chicken and toss together. Serve on a bed of lettuce.