Green Goddess Salad Chickpeas (Printable Version)

Crisp greens and cabbage tossed in creamy dressing, topped with crunchy chickpeas for texture and protein.

# What You'll Need:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ¼ tsp salt
06 - ¼ tsp black pepper

→ Salad

07 - 2 cups romaine lettuce, chopped
08 - 2 cups green cabbage, finely shredded
09 - 1 cup cucumber, diced
10 - ½ cup scallions, sliced
11 - ½ cup fresh parsley, chopped
12 - ½ cup fresh basil leaves, chopped
13 - ¼ cup fresh chives, chopped
14 - 1 avocado, diced

→ Green Goddess Dressing

15 - ½ cup Greek yogurt (or vegan yogurt for dairy-free)
16 - ¼ cup olive oil
17 - ¼ cup fresh parsley
18 - ¼ cup fresh basil
19 - 2 tbsp fresh chives
20 - 2 tbsp fresh tarragon
21 - 1 garlic clove
22 - 2 tbsp lemon juice
23 - 1 tbsp white wine vinegar
24 - ½ tsp salt
25 - ¼ tsp black pepper

# Directions:

01 - Preheat the air fryer to 400°F. Pat chickpeas dry and toss with olive oil, smoked paprika, garlic powder, salt, and black pepper.
02 - Air-fry chickpeas in a single layer for 12 to 15 minutes, shaking halfway through, until golden and crispy. Set aside to cool.
03 - Combine all dressing ingredients in a blender or food processor and blend until smooth and creamy. Adjust seasoning to taste.
04 - In a large bowl, mix romaine lettuce, green cabbage, cucumber, scallions, parsley, basil, chives, and avocado.
05 - Pour the green goddess dressing over the salad and gently toss to coat evenly.
06 - Top the salad with crispy chickpeas immediately before serving to maintain crunch.

# Expert Suggestions:

01 -
  • The crispy chickpeas are like little croutons that actually make you feel good about eating handfuls straight from the pan
  • That green goddess dressing is the kind of thing youll want to put on everything from roasted potatoes to grilled fish
  • You get all these different textures—cool crisp vegetables, creamy avocado, and the most satisfying crunch on top
02 -
  • Water on the chickpeas is the enemy, so take the extra time to dry them thoroughly or theyll steam instead of crisp
  • The dressing tastes better after it sits for 15 minutes, so make it first and let the herbs mingle while you prep everything else
03 -
  • Use a salad spinner after washing the greens, then dry them again with towels for the crispest base
  • Taste the dressing before you pour it over the salad—sometimes it needs an extra pinch of salt or squeeze of lemon
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