Green Goddess Salad Crispy Chickpeas (Printable)

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

# 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 (approx. 3 oz)
08 - 2 cups green cabbage, finely shredded (approx. 3.5 oz)
09 - 1 cup cucumber, diced (approx. 3.5 oz)
10 - ½ cup scallions, sliced (approx. 1.4 oz)
11 - ½ cup fresh parsley, chopped (approx. 1 oz)
12 - ½ cup fresh basil leaves, chopped (approx. 1 oz)
13 - ¼ cup fresh chives, chopped (approx. 0.7 oz)
14 - 1 avocado, diced (approx. 7 oz)

→ Green Goddess Dressing

15 - ½ cup Greek yogurt (or vegan yogurt), 4 fl oz
16 - ¼ cup olive oil, 2 fl oz
17 - ¼ cup fresh parsley, chopped (approx. 0.35 oz)
18 - ¼ cup fresh basil, chopped (approx. 0.35 oz)
19 - 2 tablespoons fresh chives, chopped (approx. 0.35 oz)
20 - 2 tablespoons fresh tarragon, chopped (approx. 0.35 oz)
21 - 1 garlic clove
22 - 2 tablespoons lemon juice, 1 fl oz
23 - 1 tablespoon white wine vinegar, 0.5 fl oz
24 - ½ teaspoon salt
25 - ¼ teaspoon black pepper

# Method:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Pat chickpeas dry with a clean towel. Toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange chickpeas in a single layer in the air fryer basket and cook for 12 to 15 minutes, shaking halfway through until golden and crispy. Remove and let cool.
04 - In a blender or food processor, combine Greek yogurt, olive oil, parsley, basil, chives, tarragon, garlic, lemon juice, white wine vinegar, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
05 - In a large bowl, combine romaine lettuce, 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 - Top the salad with the crispy chickpeas immediately before serving to preserve their crunch.

# Expert Advice:

01 -
  • The dressing tastes like you've unlocked a secret garden, but it comes together in about two minutes.
  • Chickpeas turn golden and crunchy in the air fryer, giving you that satisfying texture without any heaviness.
  • It's the kind of salad that actually keeps you full, so you're not hungry again an hour later.
02 -
  • Pat your chickpeas completely dry before seasoning them, or they'll steam instead of crisping up, and you'll be left with disappointingly soft nuggets.
  • Add the chickpeas on top just before eating, not when you dress the salad, because they absorb moisture and turn mushy after a few minutes.
  • The dressing can be made a day ahead and stored in the fridge, but assemble the salad and chickpeas fresh for the best texture.
03 -
  • If you don't have an air fryer, you can roast the chickpeas in a 400°F oven on a sheet pan for about 20 minutes, shaking them halfway through.
  • Add shredded carrots, sliced radishes, or even crispy shallots on top for extra layers of flavor and crunch without changing the core recipe.
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