Green Goddess Salad Crispy Chickpeas (Print View)

Refreshing salad tossed with crisp greens, herby dressing, and crispy air-fried chickpeas for added texture and protein.

# Components:

→ 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 - Set the air fryer to 400°F and allow it to heat fully before cooking chickpeas.
02 - Dry the chickpeas thoroughly with a clean towel. Toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl.
03 - 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.
04 - Combine all dressing ingredients in a blender or food processor and blend until the mixture is smooth and creamy, adjusting seasoning as necessary.
05 - In a large bowl, mix romaine lettuce, green cabbage, cucumber, scallions, parsley, basil, chives, and diced avocado evenly.
06 - Pour the green goddess dressing over the salad and toss gently to ensure all ingredients are evenly coated.
07 - Sprinkle the cooled crispy chickpeas on top just before serving to maintain their crunchiness.

# Expert Advice:

01 -
  • The crispy chickpeas stay crunchy longer than you'd expect and actually make you feel full in the best way.
  • One blender pitcher of dressing transforms every vegetable into something you actually want to eat, not something you're supposed to eat.
  • It's the kind of salad that tastes like you put in effort but took less time than scrolling through your phone.
02 -
  • Dry your chickpeas completely or they'll steam and never get crispy, no matter how long you fry them—paper towels are your friend here.
  • Add the avocado last or it oxidizes and turns grey, which tastes fine but looks like you didn't care about presentation.
  • Serve immediately after dressing, or the greens will start to wilt and the chickpeas will soften—this salad is meant to be eaten right away.
03 -
  • Make the dressing a day ahead so the flavors have time to marry and deepen—it actually tastes better the next day.
  • If you don't have an air fryer, roast the chickpeas in a 400°F oven on a sheet pan for about 20 minutes, shaking halfway through, until they're golden and crispy.
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