Save There's something about the first warm day of spring that makes me crave something bright and alive on a plate. I was standing in my kitchen, staring at a sad pile of greens in my crisper drawer, when it hit me—what if I took all those herbs I'd been nervously watering on the windowsill and turned them into something creamy and bold? That's how this green goddess salad found its way into my regular rotation, especially once I figured out that crispy chickpeas could do what croutons do but better.
I made this for a potluck last summer, and honestly, I was nervous bringing a salad to a cookout where everyone else showed up with pasta dishes. But it disappeared first, and three people asked for the dressing recipe. That moment taught me that good food doesn't have to be complicated or rich to feel special.
Ingredients
- Chickpeas (1 can, drained and rinsed): They go from soft to shatteringly crisp in the air fryer—make sure you pat them really dry or they'll steam instead of crisp.
- Olive oil (for chickpeas and dressing): Good olive oil matters here because it's doing real work, not hiding in a cooked sauce.
- Smoked paprika, garlic powder, salt, and black pepper: These humble spices are what makes the chickpeas taste intentional instead of just toasted.
- Romaine and green cabbage: Cabbage gives you a structural crunch that softer greens can't match, and it actually holds up if you need to dress it early.
- Cucumber, scallions, and avocado: Cucumber brings water and freshness, scallions add a sharp bite, and avocado does what avocado always does—makes everything feel a little more luxurious.
- Parsley, basil, chives, and tarragon: Use fresh herbs or skip this salad entirely; the herbs are the whole point.
- Greek yogurt: It's the base that makes the dressing creamy without needing mayo or cream, and it adds a subtle tang.
- Lemon juice and white wine vinegar: These brighten everything up and keep the dressing from sitting too heavy on your tongue.
Instructions
- Get your air fryer ready and prep the chickpeas:
- Preheat your air fryer to 400°F. While it's warming up, pat those chickpeas completely dry—this is the secret move that separates crispy from chewy. Toss them with a tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper until everything is evenly coated.
- Crisp them until they're golden:
- Spread the chickpeas in a single layer in the air fryer basket and let them go for 12 to 15 minutes, shaking the basket halfway through so they brown evenly. You'll smell that nutty, paprika-forward aroma when they're nearly done—that's your cue to check them. They should sound loud and hollow when you shake them.
- Blend up your dressing while the chickpeas cool:
- In a blender or food processor, combine the Greek yogurt, olive oil, fresh parsley, basil, chives, tarragon, one minced garlic clove, lemon juice, white wine vinegar, salt, and pepper. Blend until it's smooth and creamy, then taste it and adjust the salt or lemon juice if it needs it.
- Chop and combine your salad:
- Chop your romaine into bite-sized pieces, finely shred the green cabbage, dice the cucumber, slice the scallions, chop the parsley and basil, and cut the avocado into chunks. Put all of it in a large bowl.
- Dress and top just before serving:
- Pour the green goddess dressing over everything and toss gently to coat every surface. Top with those crispy chickpeas at the very last second so they stay crunchy—if they sit in the salad too long, they soften up and lose their whole appeal.
Save My partner ate this salad for lunch three days in a row and actually got excited about it each time, which tells you something. Somewhere between the brightness of the dressing, the crunch of the chickpeas, and that satisfying fullness that comes from real protein, this salad stopped being a side dish and became the whole meal.
The Green Goddess Dressing Explained
Green goddess dressing used to feel intimidating to me—like something a fancy restaurant had locked away. But it's really just a celebration of whatever fresh herbs you can get your hands on. The Greek yogurt is the smart move here because it gives you creaminess without dairy heaviness, and the acid from the lemon juice and vinegar keeps it from feeling one-note. Once you nail this dressing, you'll start drizzling it on everything from roasted vegetables to grilled fish.
How to Make It Work for Your Dietary Needs
Vegetarian? You're already there. Vegan? Swap the Greek yogurt for a creamy coconut or cashew-based yogurt, and the whole thing still works beautifully. Dairy-free? Same swap. The beauty of this salad is that it doesn't rely on any single ingredient to be delicious—it's the combination of textures and flavors that makes it sing. You can add grilled chicken or salmon on top if you want extra protein, but the chickpeas are honestly enough to keep you satisfied.
Storage and Make-Ahead Tips
I've learned to treat this salad in pieces rather than all together. The dressing keeps in the fridge for about three days, the chopped vegetables can hang out for two days in an airtight container, and the chickpeas stay crispy for about one day if you keep them in a dry place. Assemble them fresh for the best experience, but if you're meal prepping, you can definitely have all your components ready to go.
- Make the dressing first so it can chill while you prep everything else.
- Slice or chop your vegetables as close to serving time as possible to keep them from getting watery.
- Keep the crispy chickpeas separate and add them just before you eat, no exceptions.
Save This salad reminds me that sometimes the best meals come from looking at what's already in your kitchen and trusting yourself to put it together well. It's the kind of food that makes you feel good while you're eating it and good about yourself afterward.
Recipe Guide
- → How do I get chickpeas extra crispy?
Pat chickpeas dry thoroughly before tossing with olive oil and spices. Air-fry in a single layer at 400°F for 12–15 minutes, shaking halfway to ensure even crisping.
- → Can I substitute Greek yogurt in the dressing?
Yes, plant-based yogurts work well to keep the dressing creamy while making it dairy-free and vegan-friendly.
- → What fresh herbs are used in the dressing?
The dressing includes parsley, basil, chives, and tarragon blended with lemon juice and garlic for bright, herby flavor.
- → How long should I toss the salad before serving?
Toss gently just before serving to keep the greens crisp and prevent the chickpeas from softening.
- → Are there ingredient variations for extra crunch?
Adding sliced radishes or shredded carrots provides additional texture and color to the salad.
- → What kitchen tools help with preparation?
An air fryer crisps chickpeas quickly, while a blender or food processor makes blending the dressing smooth and easy.