Save There's something about midweek afternoons that makes me crave something bright and alive on a plate. I stumbled onto this salad on a Tuesday when I had a fridge full of herbs about to turn and absolutely nothing in the mood department. The green goddess dressing came together almost by accident—a blend of whatever fresh herbs I could grab—and suddenly I had something that felt less like salad-making and more like creating edible spring. The crispy chickpeas sealed it; they turned what could've been just greens into something genuinely craveable.
I made this for my sister on a day when she'd been stressed into orbit, and watching her face when that first bite hit—the crunch, the creamy dressing coating the greens, the herbs just speaking for themselves—reminded me that sometimes food doesn't need to be complicated to feel like care. She asked for the recipe before she'd even finished eating.
Ingredients
- Chickpeas (1 can, drained and rinsed): These become your salad's protein and crunch anchor; draining and rinsing removes the tin flavor and excess starch that would make them dense instead of crispy.
- Olive oil (for chickpeas): Just a tablespoon is enough to coat them for air-frying; too much and they'll steam instead of crisp.
- Smoked paprika and garlic powder: These seasonings hit the chickpeas while they're hot and vulnerable to absorbing flavor.
- Romaine and green cabbage: Romaine gives you delicate lettuce texture while cabbage brings that satisfying, durable crunch that doesn't wilt immediately.
- Cucumber, scallions, parsley, basil, chives: Freshness is not optional here; these herbs and vegetables are the whole point, so use them at their best.
- Avocado: Slice this last and add it at the very end so it stays buttery instead of turning gray and tired.
- Greek yogurt and olive oil (for dressing): The yogurt keeps things creamy while the oil carries flavor; together they're a happier combination than mayo ever was.
- Fresh herbs for the dressing (parsley, basil, chives, tarragon): Tarragon is the secret here—it whispers something almost floral and stops the dressing from being just another green situation.
- Lemon juice and white wine vinegar: These brighten everything; they're what makes people say the dressing tastes alive.
Instructions
- Heat the air fryer and prepare the chickpeas:
- Set your air fryer to 400°F and give it five minutes to properly heat while you pat the chickpeas completely dry—any lingering moisture is the enemy of crispness. Toss them in a bowl with the olive oil, smoked paprika, garlic powder, salt, and pepper until each one is lightly coated.
- Air-fry until golden:
- Spread the chickpeas in a single layer in the basket (don't crowd them or they'll steam) and let them go for 12 to 15 minutes, shaking the basket halfway through. You're listening for that moment when they sound hollow and feel properly firm; they'll crisp up even more as they cool.
- Blend the dressing:
- While the chickpeas are working, combine the yogurt, olive oil, all the fresh herbs, garlic, lemon juice, vinegar, salt, and pepper in a blender. Blend until smooth and creamy, stopping to taste and adjust seasoning—this is where your dressing becomes yours, not a template.
- Assemble the salad base:
- In a large bowl, combine the chopped romaine, shredded cabbage, diced cucumber, sliced scallions, and all the fresh parsley, basil, and chives. Don't dress it yet; you've got timing to consider.
- Dress and serve:
- Pour the green goddess dressing over the salad and toss gently until everything is coated but not swimming. Top with the crispy chickpeas moments before serving so they stay crunchy and don't surrender to the moisture; finish with the diced avocado.
Save I realized halfway through eating this with a friend that we weren't talking about calories or vegetables—we were just eating something and actually enjoying it, which shouldn't be a surprising thing but somehow often is with salad. That's when I knew this one was worth keeping around.
About the Green Goddess Dressing
This dressing doesn't stay confined to salad if you're smart about it. I've spread it on grain bowls, smeared it on toast, used it as a dip for roasted vegetables, and even thinned it out slightly to dress warm potatoes. The magic is in the fresh herbs and that moment when the lemon juice hits the yogurt—it transforms into something that tastes both creamy and bright, which shouldn't work but somehow does. The tarragon is doing most of the heavy lifting here, so if you only have one herb available, make it that one.
Why Air-Fried Over Roasted
I used to roast chickpeas on sheet pans, and they were fine, but air-frying is genuinely different—they get crispier faster and more evenly because the heat circulates around every side instead of just attacking from below. The drying step matters more than you'd think; that towel work is where people mess up. Wet chickpeas steam no matter how hot your air fryer gets, so take the thirty seconds to actually dry them properly.
Timing, Texture, and Tomorrow
Make the dressing and prep all your vegetables the night before if you want to save time in the morning, but add the chickpeas and avocado right when you're ready to serve. If you have leftovers, keep the chickpeas separate from the salad and redress in the morning. The cabbage and romaine hold up surprisingly well overnight, so this is actually a salad that gets better as you go through the week instead of dissolving into sadness by day three.
- You can swap in vegan yogurt and olive oil based mayo for a completely dairy-free version without losing anything.
- Add grilled chicken, salmon, or crispy tofu if you want to build this into a more substantial meal.
- Radishes or shredded carrots work beautifully if you want more crunch layers, though honestly the chickpeas already deliver on that front.
Save This salad became something I make when I want to feel like I'm taking care of myself without it feeling like punishment. It's green and fresh and somehow still deeply satisfying, which is probably the whole point.
Recipe Help & Answers
- → How do I achieve crispy chickpeas?
Drain and dry chickpeas thoroughly, then toss with olive oil and spices before air frying at 400°F for 12–15 minutes, shaking halfway for even crispness.
- → Can the dressing be made dairy-free?
Yes, substitute Greek yogurt with a plant-based yogurt alternative to maintain creaminess while keeping it vegan-friendly.
- → What fresh herbs are used in the dressing?
Fresh parsley, basil, chives, and tarragon combine to create the herbaceous depth in the green goddess dressing.
- → How can I keep the salad fresh and crunchy?
Toss the greens and dressing just before serving and add crispy chickpeas last to prevent them from softening.
- → Are there suggestions to add more texture?
Feel free to include sliced radishes or shredded carrots for extra crunch and color.