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Green Goddess Salad with Crispy Chickpeas

A vibrant Green Goddess Salad topped with a mound of crispy chickpeas and creamy green dressing.
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A recipe for a fresh salad featuring a creamy, herb-packed Green Goddess dressing and crunchy roasted chickpeas.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed leafy greens (romaine, spinach, or butter lettuce)
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley (for dressing)
  • 1/4 cup fresh basil leaves (for dressing)
  • 2 tablespoons fresh chives (for dressing)
  • 1/2 cup plain Greek yogurt or dairy-free alternative (for dressing)
  • 1/4 cup water (or more, for thinning dressing)
  • 2 tablespoons fresh lemon juice (for dressing)
  • 1 clove garlic (for dressing)
  • 1 tablespoon white wine vinegar (for dressing)
  • 1/4 cup avocado or olive oil (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the rinsed and dried chickpeas with 1 tablespoon of olive oil, salt, and pepper.
  2. Spread the chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until they are golden brown and crispy. Set aside to cool.
  3. Prepare the dressing: Combine the parsley, basil, chives, Greek yogurt, water, lemon juice, garlic, and vinegar in a food processor or blender.
  4. While blending, slowly drizzle in the 1/4 cup of avocado or olive oil until the dressing is smooth and creamy. Add more water if you need a thinner consistency. Taste and adjust salt and pepper.
  5. Assemble the salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and celery.
  6. Drizzle the Green Goddess dressing over the salad ingredients and toss gently to coat.
  7. Divide the salad among serving bowls and top each serving with a portion of the crispy roasted chickpeas.

Notes

  • For meal prepping, store the dressing in an airtight container in the refrigerator for up to 5 days. Keep the crispy chickpeas in a separate container at room temperature to maintain crunch.
  • If you prefer air frying, cook the seasoned chickpeas at 375°F (190°C) for 12 to 15 minutes, shaking the basket often.
  • Use any combination of soft and crisp greens you prefer for the salad base.

Nutrition

Find it online: https://sundayflavor.com/green-goddess-salad-with-crispy-chickpeas/