Combine 1 tablespoon oil, paprika and 1/4 teaspoon salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.

Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.

Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.

Remove the chickpeas from the oven, and push them to one side of the pan. Place salmon on the other side and season with the remaining 1/4 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.

Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Recipe nutrition: Per serving: 447 calories; 22 g fat (4 g sat, 8 g mono); 73 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 2 g total sugars; 37 g protein; 6 g fiber; 557 mg sodium; 991 mg potassium.

Nutrition Bonus: Vitamin A (104 percent daily value), Vitamin B12 (102 percent dv), Vitamin C (86 percent dv), Folate (40 percent dv), Calcium (20 percent dv)

1 1/2 Carbohydrate Serving(s)

Exchanges: 1 starch, 1/2 vegetable, 5 lean protein, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)