Wedge Salad with Crispy Chickpeas

Admittedly a wedge salad feels like a flashback from every steakhouse restaurant in the ’80s. They are also one of the least healthy so-called salad options, right there behind the beloved taco salad. I’m pretty sure iceberg lettuce is 90% water with no nutritional benefits. Smother it with creamy blue cheese dressing and the calorie count will well exceed the steak and baked potato that usually follow. But I love them. The crunch and the creamy cooling dressing are matches made in heaven. And they look so pretty! Besides, everything old can be new again.

This recipe includes baked crispy chickpeas to add even more crunch and texture. Looking for a healthier (or vegan) option? This creamy avocado dressing is a great substitute. I’ll stick with the blue cheese

You will likely have leftover chickpeas. Add them to your next salad and thank yourself for planning ahead. Crisp them up again in the oven before serving.

The dressing and chickpeas can be made in advance. Assemble just prior to serving. The chickpeas will keep for a couple hours on the counter but don’t cover them up or they will loose their crunch.

Wedge Salad with Crispy Chickpeas

Serves 4

1 can chickpeas, drained and rinsed
1 Tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
kosher salt and freshly ground black pepper
1 head iceberg lettuce
1/2 cup diced radishes
3 Tbsp chopped chives

Blue Cheese Dressing
2 ounces (60g) mild blue cheese
1/2 cup (120ml) mayonnaise
1/2 cup (120ml) sour cream
1/2 cup (120 ml) buttermilk
1 Tbsp (15 ml) fresh juice from 1 lemon
freshly ground black pepper
kosher salt (if needed)

For the Chickpeas:
Preheat the oven to 425F. Line a baking sheet with foil or parchment paper. Place the chickpeas on a paper towel and pat them as dry as you can. Put the chickpeas on a baking sheet in a single layer and drizzle with olive oil. Sprinkle on the spices, a few pinches of kosher salt and freshly ground black pepper. Bake for 15-20 minutes, toss well and flip. Return to the oven for 10-15 additional minutes, or until crispy and slightly browned.

For the Dressing:
In a medium bowl, mash the blue cheese with a whisk or fork. There should be small chunks remaining. Whisk in the mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. Taste and add salt if needed.

Assemble:
Slice the head of iceberg lettuce into quarters. Place each on a plate and drizzle with the dressing. Sprinkle on the chickpeas, radishes and chives and serve.

Note: you will have some leftover dressing and chickpeas. They make great additions to future salads! Store the leftover dressing in the refrigerator in a sealed container for up to 3 days. The chickpeas will keep for up to a week in a container in the fridge, however they will loose their crunchiness with age. You can re-heat them in the oven to restore their crunchiness if desired.