Green Goddess Salad Crispy Chickpeas (Print)

Fresh chopped greens and cabbage tossed in herb dressing, topped with crispy seasoned chickpeas.

# What you'll 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 (use plant-based 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°F.
02 - Pat the chickpeas dry and toss with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl.
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 and blend until smooth. Adjust seasoning to taste.
05 - In a large bowl, mix romaine lettuce, cabbage, cucumber, scallions, parsley, basil, chives, and 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 for optimal crunch.

# Expert Advice:

01 -
  • The creamy herb dressing tastes decadent but comes together in minutes and is naturally lighter than anything mayo-based.
  • Air-fried chickpeas stay crispy even when tossed with the dressing, turning a simple salad into something you'll crave.
  • It's endlessly customizable, works as a side or a standalone meal, and honestly makes you feel like you're eating something fancy.
02 -
  • If you add the chickpeas to the salad more than a few minutes before eating, they'll soften and lose that satisfying crunch that makes this dish special.
  • Patting the chickpeas dry is non-negotiable; I learned this the hard way after making them steamed instead of crispy the first time.
  • Make the dressing in advance if you want, but hold off on assembling the salad until you're ready to serve so nothing gets soggy.
03 -
  • Make a double batch of the green goddess dressing and keep it in a jar in your fridge for up to five days; it works on everything from grain bowls to roasted vegetables.
  • If you're serving this for a crowd, keep the salad and dressing separate until the last possible moment so you can add them on individual plates and keep those chickpeas crunchy all the way through dinner.
Go back