Name: Green Goddess Salad with Crispy Chickpeas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tablespoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 cups romaine lettuce, chopped; 2 cups green cabbage, finely shredded; 1 cup cucumber, diced; ½ cup scallions, sliced; ½ cup fresh parsley, chopped; ½ cup fresh basil leaves, chopped; ¼ cup fresh chives, chopped; 1 avocado, diced; ½ cup Greek yogurt (or vegan yogurt for dairy-free); ¼ cup olive oil; ¼ cup fresh parsley; ¼ cup fresh basil; 2 tablespoons fresh chives; 2 tablespoons fresh tarragon; 1 garlic clove; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; ½ teaspoon salt; ¼ teaspoon black pepper

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

½ teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

2 cups romaine lettuce, chopped

2 cups green cabbage, finely shredded

1 cup cucumber, diced

½ cup scallions, sliced

½ cup fresh parsley, chopped

½ cup fresh basil leaves, chopped

¼ cup fresh chives, chopped

1 avocado, diced

½ cup Greek yogurt (or vegan yogurt for dairy-free)

¼ cup olive oil

¼ cup fresh parsley

¼ cup fresh basil

2 tablespoons fresh chives

2 tablespoons fresh tarragon

1 garlic clove

2 tablespoons lemon juice

1 tablespoon white wine vinegar

½ teaspoon salt

¼ teaspoon black pepper

Instructions

Step 1: Preheat the air fryer to 400°F and allow it to heat fully before cooking the chickpeas.

Step 2: Dry the chickpeas thoroughly with a clean towel. Toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl.

Step 3: Arrange the chickpeas in a single layer in the air fryer basket and air-fry for 12 to 15 minutes, shaking halfway through, until golden and crispy. Let cool.

Step 4: Combine all dressing ingredients—Greek yogurt, olive oil, parsley, basil, chives, tarragon, garlic, lemon juice, white wine vinegar, salt, and black pepper—in a blender or food processor. Blend until smooth and creamy, adjusting seasoning as necessary.

Step 5: In a large bowl, mix romaine lettuce, green cabbage, cucumber, scallions, parsley, basil, chives, and diced avocado evenly.

Step 6: Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly.

Step 7: Sprinkle the cooled crispy chickpeas on top just before serving to maintain their crunchiness.

Tips & Variations

For an extra kick, add a pinch of cayenne pepper to the chickpea seasoning before air frying.

Use kale or spinach instead of romaine for a different leafy green base.

To make it vegan, substitute Greek yogurt with unsweetened vegan yogurt and ensure the dressing ingredients are all plant-based.

If you don’t have an air fryer, roast the chickpeas on a baking sheet at 400°F for 20-25 minutes, shaking halfway through.

Storage

Store any leftover salad dressing separately in an airtight container in the refrigerator for up to 3 days. The salad can be kept refrigerated for one day, but add the crispy chickpeas just before serving to prevent them from becoming soggy. Leftover chickpeas can be stored at room temperature in an airtight container for up to 2 days.

FAQs

Can I make this salad ahead of time?

You can prepare the salad ingredients and dressing in advance, but it’s best to store the crispy chickpeas separately and add them just before serving to keep their crunchy texture.

What can I use if I don’t have fresh herbs for the dressing?

If fresh herbs are unavailable, you can use 1 to 2 teaspoons of dried parsley, basil, chives, and tarragon combined, but fresh herbs provide the best flavor and vibrancy for this dressing.