Save I discovered this salad on a Tuesday afternoon when my crisper drawer was overflowing with greens and I'd just bought a bunch of fresh herbs at the farmer's market on impulse. The air fryer was calling to me from the counter, and I suddenly wondered what would happen if I turned those canned chickpeas into something crunchy and golden. What started as a kitchen experiment became the thing I make when I want to feel like I'm actually feeding myself well, not just eating lunch.
My roommate walked into the kitchen while I was tossing this together and said it smelled like spring, which made me laugh because it was November. But she was right—there's something about all that fresh green peeking through, the way the dressing coats everything in this silky brightness, that just feels alive. She's asked me to make it every week since.
Ingredients
- Chickpeas: A can of these becomes your secret weapon for protein and crunch; rinsing them well helps them crisp up properly instead of staying soft.
- Olive oil: Use good olive oil here because you taste it in both the chickpeas and the dressing, and it makes a real difference.
- Smoked paprika and garlic powder: These two are what transform plain chickpeas into something you'll want to snack on straight from the bowl.
- Romaine and cabbage: The romaine gives you structure and the cabbage adds this satisfying crunch that holds up even after dressing sits on it.
- Fresh herbs—parsley, basil, chives, tarragon: This is where the magic lives; don't skip any of them or use dried as a substitute, because the brightness only works when they're fresh.
- Avocado: Dice it just before you serve, or it'll turn sad and brown while you're doing other things.
- Greek yogurt: The base of a dressing that tastes creamy without being heavy, and it keeps things dairy-free friendly if you swap it out.
- Lemon juice and white wine vinegar: Together they brighten everything and keep the dressing from tasting flat or one-dimensional.
Instructions
- Get your air fryer ready and prep the chickpeas:
- Heat the air fryer to 400°F while you pat the chickpeas completely dry—moisture is the enemy of crispiness, so don't rush this step. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper until every chickpea looks coated.
- Air-fry until golden and shatteringly crispy:
- Spread them in a single layer and cook for 12 to 15 minutes, shaking the basket halfway through so they brown evenly. They should sound crunchy when you bite one and look like they've been kissed by the sun.
- Build your dressing while the chickpeas crisp:
- Throw all the dressing ingredients into a blender or food processor and blend until it's smooth and silky, like green silk. Taste it and adjust the salt or lemon juice until it tastes bright but balanced.
- Assemble the base:
- In your largest bowl, combine the romaine, cabbage, cucumber, scallions, parsley, basil, chives, and avocado. This is when it still looks fresh and vivid, before anything gets sad.
- Toss and top strategically:
- Pour the dressing over the greens and toss gently so everything gets coated evenly but nothing gets bruised. Top with the crispy chickpeas just before serving, so they don't have time to soften into the salad.
Save I served this to my sister after she'd had a rough week, and watching her face when she took that first bite—the way she slowed down to actually taste it instead of just eating—made me realize that feeding people good food is its own kind of care. She went back for seconds and asked for the recipe, which means I've created a monster because now I have to make it every time she visits.
Why Fresh Herbs Are Non-Negotiable
I made this once with dried herbs because I was in a hurry and convinced myself it wouldn't matter much. It was a mistake I tasted immediately—the dressing came out muted and one-dimensional, like it was wearing a mask. Fresh herbs are what give this salad its whole personality, that bright herbaceous flavor that makes people ask what's in the dressing with genuine curiosity instead of politeness.
The Air Fryer Magic
Using an air fryer instead of roasting in the oven or pan-frying saves time and uses way less oil, but the real reason I do it is the texture. You get chickpeas that are crispy all the way through, not just on the outside with a soft center. They stay crunchy for at least fifteen minutes, which is usually long enough to get the salad to the table.
Make It Your Own
This salad is a foundation, not a law. I've added shredded carrots when I had them, thrown in sliced radishes for extra bite, and once stirred in some toasted nuts because I was feeling fancy. The dressing is flexible too—if you're out of tarragon, more basil works fine, and if you want it thicker, use a little less olive oil.
- Swap the avocado for crumbled feta or a handful of seeds if you want something different.
- Grill some chicken or salmon on the side if you want to turn this into a full dinner instead of a satisfying lunch.
- Make the dressing ahead and store it in the fridge for up to three days, but add the crispy chickpeas and avocado only when you're ready to eat.
Save This is the salad I make when I want to prove to myself that I can eat well without it feeling like deprivation. It's the one that makes people ask for the recipe, the one that tastes better than it has any right to given how simple it is.
Recipe FAQs
- → How do you make chickpeas crispy without frying?
Pat chickpeas dry and toss with olive oil and spices, then air-fry at 400°F for 12–15 minutes, shaking halfway to ensure crispiness.
- → Can I use plant-based alternatives for the dressing?
Yes, substituting Greek yogurt with vegan yogurt creates a dairy-free dressing without compromising creaminess or flavor.
- → What herbs are key in the green goddess dressing?
Fresh parsley, basil, chives, and tarragon blend together to create the dressing’s vibrant, herby flavor.
- → How long does the salad stay fresh after assembling?
To maintain crispness, add crispy chickpeas just before serving, as they soften if left in the salad for too long.
- → What variations can enhance this salad?
Add sliced radishes or shredded carrots for extra crunch, or pair with grilled proteins like chicken or salmon for a fuller meal.