Green Goddess Salad Crispy Chickpeas (Printable Version)

Crisp greens and cabbage tossed in herby dressing, topped with crunchy air-fried chickpeas for a protein boost.

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

# How To Make:

01 - Preheat air fryer to 400°F. Pat chickpeas dry and toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
02 - Arrange chickpeas in a single layer in the air fryer basket and cook for 12 to 15 minutes, shaking halfway through, until golden and crispy. Set aside to cool.
03 - Combine all dressing ingredients in a blender or food processor and blend until smooth and creamy. Adjust seasoning to taste.
04 - In a large bowl, mix romaine lettuce, cabbage, cucumber, scallions, parsley, basil, chives, and avocado.
05 - Pour the green goddess dressing over the salad and toss gently to coat evenly.
06 - Top the dressed salad with crispy chickpeas just before serving for optimal crunch.

# Cooking Tips:

01 -
  • The crispy chickpeas stay golden and crunchy even when you're not paying attention, unlike most salad toppings that go soft within minutes.
  • You can make the dressing ahead and keep it in the fridge for days, so weeknight meals become genuinely easy.
  • It's naturally vegetarian but feels substantial enough that people stop expecting you to eat sad desk salads.
02 -
  • The chickpeas will soften if they sit in the dressed salad for more than a few minutes, so unless you love them chewy, hold off adding them until the last second.
  • If your dressing looks too thick, thin it with a tablespoon of water or lemon juice rather than adding more oil; it thins as it sits anyway.
03 -
  • Don't skip patting the chickpeas dry; this single step is what separates crispy from merely cooked.
  • Make the dressing while the chickpeas are cooking so you're not rushing at the end, and you can taste it and adjust the seasoning without pressure.
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