Green Goddess Salad Crispy Chickpeas (Printable View)

Crisp greens and cabbage tossed in herby creamy dressing, topped with crunchy air-fried chickpeas.

# 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 plant-based 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

# How To Make It:

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

# Expert Advice:

01 -
  • The crispy chickpeas give you that satisfying crunch that makes the whole dish feel less like eating your vegetables and more like treating yourself.
  • Green goddess dressing tastes like you spent hours on it, but you really just threw fresh herbs in a blender.
  • It's naturally vegetarian and gluten-free, so it works whether you're making it for yourself or a table full of people with different diets.
02 -
  • Chickpeas will soften if they sit in the dressing, so add them at the last possible moment or serve them on the side for people to sprinkle on as they eat.
  • The dressing is thick and tangy, which is correct—it coats the salad without drowning it, but taste it before you pour everything in because acid levels change depending on your lemon.
03 -
  • If you don't have an air fryer, roast the chickpeas in a 400°F oven on a lined baking sheet for 20 to 25 minutes, stirring halfway, until they're golden and crispy.
  • Use a salad spinner for the lettuce after washing—dry greens hold dressing better and don't dilute it with water as the salad sits.
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