Green Goddess Salad Crispy Chickpeas (Printable)

Crisp greens tossed in a creamy herb dressing, topped with crunchy chickpeas for a flavorful twist.

# What You Need:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ¼ teaspoon salt
06 - ¼ teaspoon 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 tablespoons fresh chives
20 - 2 tablespoons fresh tarragon
21 - 1 garlic clove
22 - 2 tablespoons lemon juice
23 - 1 tablespoon white wine vinegar
24 - ½ teaspoon salt
25 - ¼ teaspoon black pepper

# Directions:

01 - Preheat the air fryer to 400 degrees Fahrenheit.
02 - Pat chickpeas dry with a clean towel, then toss in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.
03 - Arrange chickpeas in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until golden and crispy. Set aside to cool.
04 - Combine all dressing ingredients in a blender or food processor and blend until smooth and creamy. Taste and adjust seasonings if necessary.
05 - In a large bowl, combine chopped romaine, green cabbage, cucumber, scallions, parsley, basil, chives, and diced avocado.
06 - Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly.
07 - Just before serving, sprinkle the crispy chickpeas on top to retain their crunch.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout, and you'll actually feel good about what you're eating.
  • Those crispy chickpeas are absolutely addictive—they transform a simple salad into something your friends will ask you to make again.
  • The dressing is thick, creamy, and so versatile that you'll find yourself drizzling it on everything from roasted vegetables to grain bowls.
02 -
  • If you let the crispy chickpeas sit in the dressing for more than a few minutes, they'll soften back up—so either dress the greens and add chickpeas at the last second, or serve the chickpeas on the side and let people add them themselves.
  • Fresh tarragon is worth the hunt; it has a subtle anise note that makes the dressing taste sophisticated and a little different from what people expect.
03 -
  • Prep your greens and vegetables a few hours ahead if you want, but wait to add the avocado or dressing until right before serving—this keeps everything crisp and prevents the avocado from browning.
  • If you're making the dressing ahead, store it in a jar in the fridge for up to three days, and it becomes an instant way to make any simple lunch feel special.
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