Pin it The first time I made this salad, I was trying to use up a glut of herbs from my windowsill garden and a random can of chickpeas. My kitchen smelled like a greenhouse in the best way possible—that bright, almost grassy fragrance when you tear through a big handful of fresh basil and parsley. I tossed everything together without measuring, and my roommate kept wandering in, asking what I was making because the air had this incredible herbal perfume.
I brought this to a summer potluck last year, and people kept hovering around the bowl, not quite sure what made it so addictive. The combination of cabbage and lettuce gives it this fresh backbone, but what really gets people is how the dressing clings to every surface while those spiced chickpeas provide this salty, nutty contrast that keeps you going back for just one more bite. Someone actually asked for the recipe mid-party, which is always the real test.
Ingredients
- Chickpeas: Rinsing and drying them thoroughly is the difference between crispy and chewy, and dont rush the patting down part
- Smoked paprika: This adds this subtle smoky depth that makes the chickpeas taste almost bacon-like without any meat
- Romaine lettuce: Use a fresh head, not bagged lettuce, for that satisfying crunch in every bite
- Green cabbage: The secret ingredient for backbone and sweetness that softens the assertiveness of all those raw herbs
- Fresh herbs: Parsley, basil, and chives form the holy trinity, but dont be afraid to add tender tarragon if you find it
- Greek yogurt: Makes the dressing velvety and tangy without needing mayonnaise, but use the full-fat version if you want it truly lush
- Avocado: Adds creaminess that balances the sharp herbs and acidic dressing perfectly
Instructions
- Get the chickpeas crispy:
- Pat those chickpeas completely dry with a clean towel until they look matte, then toss them with olive oil and spices until every single one is coated
- Air-fry until golden:
- Spread them in a single layer and let them get deeply golden, shaking the basket halfway through so they crisp evenly on all sides
- Make the dressing:
- Throw everything into the blender and let it run until youve got this pale green, silky emulsion that clings to a spoon
- Prep all your vegetables:
- Chop everything into bite-sized pieces, keeping the herbs separate from the crunchy vegetables until youre ready to dress
- Assemble and toss:
- Pour the dressing over the vegetables first, tossing gently until every leaf is glossy, then top with those cooled chickpeas right before serving
Pin it This salad became my go-to for those nights when I want something substantial but not heavy, and the way the dressing and chickpeas transform simple vegetables into something crave-worthy is kind of magical. I love how it makes eating a giant bowl of greens feel like a treat instead of an obligation.
Make It Your Own
Ive added thinly sliced radishes for extra peppery crunch, and once I threw in some roasted corn when that was what I had on hand. The framework is solid enough that you can play around while keeping the spirit of the dish intact.
Serving Strategy
Keep the chickpeas separate until the last possible moment—that crunch is everything this salad stands for. I pack them in a small bag or container and scatter them over individual bowls right before eating.
Storage and Prep
The dressing keeps for four days in the fridge and actually gets better as the garlic mellow out, and the chopped vegetables stay fresh for two days if stored undressed. You can even double the chickpeas and keep some on hand for snacking.
- Air-fry extra chickpeas and store them in an airtight container for emergency snacking
- If making ahead, keep the avocado separate and add it just before serving to prevent browning
- The salad travels well if you pack the dressing and chickpeas separately and toss on site
Pin it Theres something deeply satisfying about a salad that makes you feel nourished and happy at the same time, and this one hits that mark every single time.
Recipe Questions & Answers
- → How do you make the chickpeas crispy?
Pat drained chickpeas dry and toss with olive oil and spices before air frying at 400°F for 12–15 minutes until golden and crisp.
- → Can I make the dressing dairy-free?
Yes, substitute Greek yogurt with a plant-based alternative to keep the dressing creamy without dairy.
- → What herbs are used in the dressing?
Fresh parsley, basil, chives, tarragon, and garlic form the herby base of the green goddess dressing.
- → How should the salad be served for best texture?
Toss the greens with dressing just before serving and top with crispy chickpeas last to maintain crunch.
- → Are there suggested additions for extra crunch?
Sliced radishes or shredded carrots make excellent additions for enhanced texture and color.
- → What tools are needed to prepare this salad?
An air fryer for chickpeas, blender for dressing, and a large bowl for mixing are essential for easy preparation.