Green Goddess Salad Crispy Chickpeas (Printable)

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

# 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 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 (or vegan alternative)
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

# How to Make It:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Dry the chickpeas thoroughly with a clean towel. In a bowl, toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper.
03 - Place chickpeas in a single layer inside the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until chickpeas are golden and crispy. Remove and cool.
04 - Combine Greek yogurt, olive oil, parsley, basil, chives, tarragon, garlic, lemon juice, white wine vinegar, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In a large bowl, mix 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 dressed salad with the cooled crispy chickpeas just before serving to preserve crunch.

# Expert Advice:

01 -
  • It actually tastes like you're eating something vibrant, not just virtue signaling with lettuce.
  • One bowl, no protein angst—the chickpeas deliver real staying power without needing to grill anything.
  • The dressing is so good you'll find yourself making extra and putting it on literally everything for days.
02 -
  • Crispy chickpeas will go soft if they sit in the dressed salad more than a few minutes, so add them as the final step, right before people eat.
  • Tarragon in the dressing isn't a luxury; it's what prevents the whole thing from tasting like a green smoothie in salad form, so don't skip it thinking any herb will do.
03 -
  • Make a double batch of dressing because you'll want it around for other salads, roasted vegetables, and definitely for dipping things you didn't plan to dip.
  • The chickpeas stay crispest if you eat them within a few hours of cooking; after that they soften, which is fine but different, so adjust your timing accordingly.
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