Green Goddess Salad Crispy Chickpeas (Printable Version)

Vibrant salad with crisp greens, creamy herb dressing, and crunchy air-fried chickpeas providing fresh, satisfying flavors.

# 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 (approx. 100 g)
08 - 2 cups green cabbage, finely shredded (approx. 100 g)
09 - 1 cup cucumber, diced (approx. 100 g)
10 - ½ cup scallions, sliced (approx. 40 g)
11 - ½ cup fresh parsley, chopped (approx. 30 g)
12 - ½ cup fresh basil leaves, chopped (approx. 30 g)
13 - ¼ cup fresh chives, chopped (approx. 20 g)
14 - 1 avocado, diced

→ Green Goddess Dressing

15 - ½ cup Greek yogurt (120 g) or plant-based yogurt for dairy-free
16 - ¼ cup olive oil (60 ml)
17 - ¼ cup fresh parsley, chopped (10 g)
18 - ¼ cup fresh basil, chopped (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

# Step-by-Step Directions:

01 - Preheat the air fryer to 400°F (200°C).
02 - Pat the chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl until evenly coated.
03 - Arrange chickpeas in a single layer in the air fryer basket. Air-fry for 12 to 15 minutes, shaking halfway through, until golden brown and crispy. Let cool.
04 - Combine Greek yogurt or plant-based alternative, olive oil, parsley, basil, chives, tarragon, garlic, lemon juice, white wine vinegar, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In a large bowl, combine chopped romaine lettuce, shredded cabbage, diced cucumber, sliced scallions, parsley, basil, chives, and diced avocado.
06 - Pour the green goddess dressing over the salad mixture. Toss gently to coat evenly.
07 - Sprinkle the crispy chickpeas on top just before serving to maintain their crunch.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in barely half an hour, which means you can make it on a random weeknight without drama.
  • The crispy chickpeas stay crunchy just long enough to remind you that salad doesn't have to be soft or boring.
  • One bowl does the work of a proper meal, and you actually feel satisfied after eating it.
02 -
  • The moment those chickpeas hit the warm salad, they start to soften, so add them last and serve immediately if you want that perfect contrast between crunch and green.
  • Don't skip patting the chickpeas dry before seasoning them—any water clinging to them will steam instead of crisp in the air fryer.
  • If your dressing sits in the fridge overnight, the color fades a little but the flavor actually gets better, so it's fine to make it ahead.
03 -
  • If you don't have an air fryer, roast the chickpeas in a 400°F oven for 20 to 25 minutes, tossing halfway, until they're just as golden and crispy.
  • Use a salad spinner or pat the greens dry after washing them—any excess water will dilute the dressing and make the whole salad taste watered down.
Go Back