Save to Pinterest The first time I made this salad, it was a Tuesday evening and I was craving something that felt like sunshine on a plate. My air fryer had been sitting lonely on the counter for weeks, and I decided to throw in some canned chickpeas with whatever spices I could reach first. When those crispy little nuggets hit the bed of bright green herbs and vegetables, something magical happened.
Last summer, I brought this to a potluck and watched three different people ask for the recipe. The best part was seeing my friend who hates salad go back for seconds. Those spiced chickpeas somehow make everything feel more substantial and satisfying.
Ingredients
- Chickpeas: Pat them completely dry with a clean towel, the drier they are the crispier they will get
- Smoked paprika and garlic powder: This combo adds a subtle warmth that plays beautifully against the cool, herby dressing
- Romaine and green cabbage: The cabbage gives you that satisfying crunch while romaine brings softness
- Fresh herbs: Do not skimp here, the parsley, basil, and chives are what make this salad sing
- Greek yogurt: Creates that creamy dressing base without being too heavy, use vegan yogurt to keep it plant-based
- Fresh tarragon: The secret ingredient that gives the dressing its distinct, slightly anise flavor
Instructions
- Crisp the chickpeas:
- Preheat your air fryer to 400F, then toss thoroughly dried chickpeas with olive oil and spices until coated. Air fry for 12 to 15 minutes, shaking halfway, until golden and crunchy all over.
- Blend the dressing:
- Combine Greek yogurt, olive oil, all those fresh herbs, garlic, lemon juice, vinegar, salt and pepper in a blender. Blend until completely smooth and creamy, then taste and adjust seasoning.
- Assemble the base:
- In a large bowl, combine chopped romaine, shredded cabbage, diced cucumber, sliced scallions, parsley, basil, chives and diced avocado.
- Bring it together:
- Pour the green goddess dressing over the vegetables and toss gently until everything is coated. Top with those crispy chickpeas right before serving so they stay crunchy.
Save to Pinterest My sister-in-law called me last month asking how to make vegetables taste like something people actually want to eat. I walked her through this recipe, and now she texts me every time she makes it, saying her husband actually asked for seconds.
Meal Prep Magic
Keep the dressing and crispy chickpeas stored separately from the chopped vegetables. When you are ready to eat, toss everything together and you will have a lunch that feels fresh and special, even on a busy Wednesday.
Make It Yours
Sometimes I add shredded carrots for color or sliced radishes for extra peppery crunch. If you have fresh dill, throw it in. The base formula is solid enough to handle whatever you need to use up.
Serving Suggestions
This salad holds up beautifully next to grilled chicken or salmon. It is also substantial enough to be a standalone meal, especially when you are craving something light but actually filling.
- Warm pita bread on the side makes it feel like a complete dinner
- A squeeze of extra lemon juice right before serving brightens everything
- The chickpeas stay crispy for about 2 hours once they hit the dressing
Save to Pinterest Every time I make this, I am reminded that vegetables do not have to be boring, and salads do not have to be sad. This is the kind of food that makes you feel good from the inside out.
Recipe FAQs
- → How do you make the chickpeas crispy?
Pat the chickpeas dry before tossing them with olive oil and spices, then air-fry at 400°F for 12–15 minutes, shaking halfway for even crispness.
- → What herbs are used in the green goddess dressing?
The dressing includes fresh parsley, basil, chives, and tarragon blended with yogurt, olive oil, garlic, lemon juice, and vinegar.
- → Can this salad be made vegan?
Yes, use a plant-based yogurt alternative in the dressing to make it dairy-free and vegan-friendly.
- → What vegetables are included in the salad base?
The salad features chopped romaine lettuce, shredded green cabbage, diced cucumber, sliced scallions, fresh parsley, basil, chives, and avocado.
- → How can I add extra crunch to this salad?
Add sliced radishes or shredded carrots for additional texture and a fresh bite.
- → What kitchen tools are recommended for preparation?
An air fryer for chickpeas, a blender or food processor for the dressing, a large mixing bowl, chef's knife, and salad spinner or kitchen towel for prepping the greens.