Save Last summer, I was standing in my kitchen on one of those too-hot afternoons when even cooking felt like a chore, and I spotted a can of chickpeas in the pantry that felt like a tiny challenge. I'd been craving something that tasted bright and alive, not heavy, so I decided to roast them in the air fryer until they crackled with this smoky, paprika-dusted crust. That one small decision—turning humble legumes into something crispy—became the thing that made me want to build an entire salad around it. What started as a heat-wave impulse turned into something I'd crave for months afterward.
I remember making this for a friend who'd just moved to town and said she missed having places to eat well. She sat on my kitchen stool, and I chopped herbs while she talked about her new job, and the smell of parsley and basil filled the space between us. When we finally sat down to eat, the way her face lit up when she bit into those chickpeas made me understand that some meals matter less for the food itself and more for the moment they create.
Ingredients
- Chickpeas: Use canned and drained—the key is patting them completely dry before seasoning, or they'll steam instead of crisp.
- Smoked paprika and garlic powder: These two transform chickpeas from mild to memorable; don't skip them.
- Romaine and green cabbage: The combination gives you texture contrast, and cabbage actually gets sweeter as it sits in dressing.
- Fresh herbs (parsley, basil, chives, tarragon): Don't buy the pre-chopped ones; the flavor difference is night and day, and fresh herbs are what make this dressing actually taste like something.
- Greek yogurt: It's the creamy base that makes the dressing tangy and rich without feeling heavy; if you're dairy-free, plant-based yogurt works beautifully.
- Avocado: Dice it just before serving so it doesn't brown, and choose one that's ripe but still slightly firm.
Instructions
- Get your chickpeas ready:
- Pat the drained chickpeas dry with a kitchen towel—this step matters more than it sounds because any moisture will create steam instead of that shattering crunch you're after. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until every one is coated.
- Make them crispy:
- Spread the chickpeas in a single layer in your air fryer basket and set the temperature to 400°F. About halfway through the 12 to 15 minutes, shake the basket so they cook evenly and brown on all sides. When they come out, they should sound like tiny pebbles when you move them around, not soft or chewy.
- Blend the dressing:
- Combine the Greek yogurt, olive oil, fresh herbs, garlic, lemon juice, and vinegar in a blender. Pulse a few times until it's creamy and flecked with green herbs but not completely smooth; a little texture makes it taste more intentional. Taste it and add a pinch more salt or lemon if it needs brightness.
- Build the salad:
- In a large bowl, toss together the lettuce, cabbage, cucumber, scallions, parsley, basil, chives, and avocado. Pour the dressing over and toss gently so everything is coated but the greens don't get bruised.
- Top and serve:
- Scatter the crispy chickpeas over the top just before you bring the salad to the table, so they stay golden and crunchy instead of turning soft.
Save There's a moment in cooking when you realize something ordinary has become extraordinary, and for me, that moment came when I bit into this salad and understood that texture is almost as important as flavor. The chickpeas crackled, the greens stayed crisp, and the dressing tasted like late summer in a bowl.
Ways to Customize This
This salad is flexible in a way that makes it feel personal to whoever's eating it. I've added sliced radishes for extra peppery crunch, shredded carrots for sweetness, or even crispy chickpea pasta when I wanted something more substantial. You can swap out any of the fresh herbs depending on what you have—cilantro works if you like bright and citrusy, dill adds an unexpected savory note, or keep it simple with just parsley and basil.
Making It Work for Your Dietary Needs
The beautiful thing about this salad is that it shifts easily. If dairy isn't your thing, plant-based yogurt makes a dressing that's just as creamy, and you won't lose anything in the translation. If you want to add grilled chicken or salmon on top, it becomes a complete meal that feels fancy but takes no more effort than the base salad.
Notes from the Kitchen
The first time I made this, I thought the amount of fresh herbs was excessive, but it turns out they're the whole point—they're what makes this taste like something thoughtful rather than just another salad. Serve it right after assembling so the temperature stays cool and the textures stay distinct. Make the dressing ahead if you can; it actually tastes better the next day, and your morning self will thank your evening self.
- Keep the chickpeas in an airtight container separate from the salad if you're making it ahead, and let them sit out for five minutes before serving so they're at room temperature.
- If you're feeding people who are skeptical about salads, watch their faces when they hit the chickpeas—they're usually the part that surprises people.
- The dressing keeps for almost a week, so make a double batch and use it on other things like roasted vegetables or grain bowls.
Save This salad has become my answer to the question of what to make when I want something that tastes cared for but doesn't require hours in the kitchen. It's the kind of meal that reminds you why fresh herbs exist.
Recipe FAQs
- → How do you make chickpeas crispy?
Drain and dry chickpeas thoroughly before tossing with olive oil and spices, then air-fry at 400°F for 12-15 minutes, shaking halfway for even crisping.
- → Can I use another cooking method for the chickpeas?
Yes, chickpeas can be baked in an oven at 400°F for about 20-25 minutes or pan-fried until golden and crunchy.
- → What herbs are included in the green goddess dressing?
The dressing features fresh parsley, basil, chives, and tarragon blended with Greek yogurt, olive oil, lemon juice, and seasonings.
- → How can I make the dressing vegan?
Substitute the Greek yogurt for a plant-based yogurt alternative to keep the same creamy texture and tangy flavor.
- → How long can the salad be stored?
It’s best enjoyed fresh. Store components separately and combine just before serving to maintain crunch and freshness.