Green Goddess Salad Chickpeas (Printable)

Crisp greens and cabbage tossed in creamy dressing topped with crunchy air-fried chickpeas for vibrant flavors.

# 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 chopped romaine lettuce (about 100 g)
08 - 2 cups finely shredded green cabbage (about 100 g)
09 - 1 cup diced cucumber (about 100 g)
10 - ½ cup sliced scallions (about 40 g)
11 - ½ cup chopped fresh parsley (about 30 g)
12 - ½ cup chopped fresh basil leaves (about 30 g)
13 - ¼ cup chopped fresh chives (about 20 g)
14 - 1 avocado, diced

→ Green Goddess Dressing

15 - ½ cup Greek yogurt (120 g) or vegan yogurt for dairy-free
16 - ¼ cup olive oil (60 ml)
17 - ¼ cup fresh parsley (10 g)
18 - ¼ cup fresh basil (10 g)
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 preheat.
02 - Dry the chickpeas thoroughly with a clean towel. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Place chickpeas in a single layer inside the air fryer. Cook for 12 to 15 minutes, shaking halfway through, until golden and crispy. Remove and let cool.
04 - Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In a large bowl, mix chopped romaine lettuce, shredded cabbage, diced cucumber, sliced scallions, chopped parsley, basil, chives, and diced avocado.
06 - Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly.
07 - Sprinkle the crispy chickpeas on top immediately before serving to retain their crunch.

# Expert Advice:

01 -
  • The chickpeas stay crispy even after dressing, which is honestly the biggest victory in salad engineering.
  • You can throw it together in under 40 minutes and still feel like you made something intentional.
  • It's packed enough to be a real meal, not just rabbit food with a fancy name.
02 -
  • Drying those chickpeas is where most people mess up—wet beans turn to mush, not crispy bites.
  • The dressing will keep for days in the fridge, which means you can have this salad ready in five minutes any morning you're running late.
03 -
  • Use a salad spinner or clean kitchen towel to dry your greens—wet lettuce dilutes the dressing and tastes sad.
  • Make the dressing the night before and let the flavors mellow together in the fridge—it actually gets better.
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