Save to Pinterest There's something almost meditative about chopping vegetables for a salad, and this green goddess version caught me off guard one afternoon when I opened my fridge to find barely anything but greens and a forgotten can of chickpeas. I tossed them in the air fryer on a whim, and ten minutes later my kitchen smelled like garlic and paprika in the best way. That happy accident became the salad I now make whenever I want something that feels both indulgent and genuinely nourishing.
I made this for my coworkers one potluck day, and watching them go back for thirds surprised everyone, including me. The dressing disappeared first, which told me everything about how those bright herbs and tangy lemon juice had won them over. Someone asked for the recipe, then someone else did, and suddenly this casual lunch creation had become the thing people remembered.
Ingredients
- Chickpeas (one 15-ounce can): Drain and rinse them thoroughly—this removes excess starch and helps them crisp up beautifully in the air fryer instead of steaming.
- Olive oil: Use good oil; it carries flavor and helps the chickpeas turn golden.
- Smoked paprika and garlic powder: These seasonings wake up the chickpeas and give them character without overpowering.
- Romaine lettuce and green cabbage: The combination gives you tender and crisp textures that play off each other.
- Fresh herbs (parsley, basil, chives, tarragon): These aren't optional—they're what make the dressing and the salad sing, so use them generously.
- Avocado: Add it just before serving so it doesn't brown or get lost in the tossing.
- Greek yogurt: This is your dressing base, creamy and tangy without being heavy.
- Lemon juice and white wine vinegar: Together they brighten everything and balance the richness of the yogurt.
Instructions
- Set up your air fryer:
- Preheat it to 400°F (200°C) while you prep. This matters more than you'd think—a hot basket is the secret to crispy chickpeas that aren't just heated through.
- Dry and season the chickpeas:
- Pat them completely dry with a towel, then toss in a bowl with oil, paprika, garlic powder, salt, and pepper. Get them evenly coated; uneven seasoning means some bites won't have flavor.
- Air-fry until golden:
- Spread them in a single layer and cook for 12 to 15 minutes, shaking the basket halfway through. Listen for the rattle—that's how you know they're getting crispy, not just softening.
- Blend the dressing:
- Combine yogurt, oil, all the fresh herbs, garlic, lemon juice, vinegar, salt, and pepper in a blender or food processor. Blend until silky and smooth, then taste and adjust seasoning if you need more brightness or salt.
- Build the salad:
- Chop your lettuce, cabbage, cucumber, and scallions into pieces that feel right to eat. Toss them together with the fresh parsley, basil, chives, and diced avocado in a large bowl.
- Dress and top:
- Pour dressing over everything and toss gently so you don't bruise the greens or turn the avocado into mush. Top with crispy chickpeas right before serving—this is non-negotiable if you want that crunch to last.
Save to Pinterest A friend who usually orders salads complained she never felt full told me this one stuck with her for hours. The chickpeas did that—they turned something leafy into actual lunch, something with staying power. That's when I realized this salad had crossed over from side dish to main event in my rotation.
Making the Dressing Shine
The green goddess dressing is where this salad gets its personality, and it's worth taking a moment with. If you're using a blender, pulse everything together a few times first, then let it run until there are no visible herb flecks and the color is that beautiful pale green. The texture should be pourable but substantial, clinging to the greens. If it's too thick, thin it with a splash more oil or a squeeze of lemon juice.
Crispy Chickpeas Every Time
The air fryer is almost magical for chickpeas, turning them into something that tastes fried without actually being fried. The key is dryness—any moisture on the surface steam-cooks them instead of crisping them, so don't skip the towel step. Shake the basket halfway through cooking so they brown evenly, and pull them out when they're golden but not dark brown. They'll crisp up even more as they cool, so let them sit for a few minutes before tossing them in.
Customizing Without Losing Balance
This salad is flexible, which is one of its best qualities, but balance matters. If you add shredded carrots or sliced radishes for crunch, reduce the avocado slightly so the salad doesn't become too rich. You can swap basil for cilantro if that's what you have, or add a handful of microgreens for a peppery note. The dressing is the constant—it's what ties everything together and makes it taste intentional instead of scattered.
- Add grilled chicken or baked salmon on top to turn it into a full meal.
- Make the dressing ahead and store it in the fridge for up to three days.
- Prep all your vegetables the morning of and assemble just before eating.
Save to Pinterest This salad became my answer to the question of what to eat when you want something satisfying but light, something that tastes like care without requiring hours in the kitchen. It's the kind of dish that feels different every time depending on what herbs you have and how much time you spend chopping, and somehow that never gets old.
Recipe FAQs
- → How can I make the chickpeas extra crispy?
Ensure the chickpeas are thoroughly dried before tossing with oil and spices. Air-fry them in a single layer at 400°F, shaking halfway for even crisping.
- → Can I substitute the yogurt in the dressing?
Yes, use plant-based yogurt alternatives to keep the dressing creamy and dairy-free while maintaining flavor.
- → What herbs are in the green goddess dressing?
The dressing features fresh parsley, basil, chives, and tarragon blended with lemon juice and garlic for a bright, herby flavor.
- → How long should the salad be tossed before serving?
Toss the salad gently right before serving to keep the greens fresh and the chickpeas crunchy.
- → Are there any suggested add-ins to vary the salad?
Try adding sliced radishes or shredded carrots for extra crunch and color, or serve alongside grilled proteins for a heartier option.
- → What tools are recommended for preparing this salad?
An air fryer for chickpeas, a blender or food processor for the dressing, and a sharp knife for chopping greens ensure smooth preparation.