Green Goddess Salad Crispy Chickpeas (Printer View)

A vibrant chopped salad tossed in creamy green 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
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 (substitute plant-based yogurt for dairy-free option)
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

# Method:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Pat the drained chickpeas dry with a clean towel. Toss in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange chickpeas in a single layer inside the air fryer basket. Cook for 12 to 15 minutes, shaking halfway through, until golden brown and crisp. Remove and let 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. Process until smooth and creamy. Adjust seasoning as needed.
05 - In a large bowl, mix chopped romaine lettuce, shredded cabbage, diced cucumber, scallions, parsley, basil, chives, and diced avocado.
06 - Pour the prepared dressing over the salad ingredients and toss gently to combine evenly.
07 - Top the dressed salad with the cooled crispy chickpeas immediately before serving to maintain their crunch.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you spent all afternoon in the kitchen.
  • The crispy chickpeas have a secret crunch that keeps getting better with every bite.
  • You can actually taste every herb in that dressing, and it somehow makes simple greens feel extraordinary.
02 -
  • Don't dress the salad until you're ready to eat it; the greens will wilt and the cabbage loses its crunch if you wait.
  • The chickpeas stay crispy for about 15 minutes after they hit the salad, so add them just before serving unless you like them soft.
  • The dressing will thicken slightly as it sits—if it gets too thick, thin it with a splash of water or extra lemon juice right before serving.
03 -
  • If you don't have an air fryer, roast the chickpeas in a 400°F oven on a lined baking sheet for 20–25 minutes, shaking halfway through—you'll get the same golden crunch.
  • Make the dressing the day before and let the flavors get to know each other; it actually tastes better after sitting overnight.
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