Save I discovered this salad on a Tuesday afternoon when my crisper was overflowing with herbs I couldn't bear to waste. There was something thrilling about blending them into a dressing so vivid it looked like liquid spring, then realizing I had a can of chickpeas that could finally justify that air fryer sitting on my counter. What started as a way to use things up became something I find myself craving—that balance of soft greens, bright herbs, and the almost impossible crunch of air-fried chickpeas that refuses to surrender to dressing.
I made this for my sister last summer when she came to visit, and she kept sneaking extra chickpeas from the top before I could even set the bowl down. She said it tasted like how a farmers market smells, and I've been chasing that compliment ever since—trying slightly different herbs or throwing in whatever looks good that week.
Ingredients
- Canned chickpeas: Drain and rinse them thoroughly—you're looking for them to be completely dry so they crisp up instead of steam in the air fryer.
- Smoked paprika and garlic powder: These two seasonings transform plain chickpeas into something genuinely craveable, adding depth without any heat.
- Romaine and green cabbage: Romaine wilts beautifully into the dressing while cabbage stays firm and gives you structural integrity.
- Fresh herbs—parsley, basil, chives, tarragon: This is where the magic lives; buy them fresh and don't skip any, even if tarragon feels unfamiliar.
- Greek yogurt: This is your base, giving the dressing body without heaviness—plant-based yogurt works perfectly if you prefer.
- Lemon juice and white wine vinegar: They brighten everything, cutting through richness and making the whole salad feel alive.
- Avocado: Add it just before serving so it stays creamy and doesn't turn brown or mealy.
Instructions
- Heat your air fryer and prepare the chickpeas:
- Set the air fryer to 400°F and pat those chickpeas completely dry with a clean towel—moisture is the enemy of crispiness. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper until every single one is coated.
- Crisp the chickpeas:
- Spread them in a single layer and air-fry for 12–15 minutes, shaking the basket halfway through so they cook evenly. You'll know they're done when they're golden and sound hollow when you bite one.
- Make the dressing:
- Combine Greek yogurt, olive oil, fresh herbs, garlic, lemon juice, vinegar, salt, and pepper in a blender or food processor. Blend until silky and smooth, then taste it—adjust the seasoning because this is what makes everything sing.
- Assemble the salad:
- In a large bowl, combine your chopped lettuce, shredded cabbage, diced cucumber, sliced scallions, and fresh herbs. Toss gently with the green goddess dressing until everything is coated.
- Top and serve:
- Add your diced avocado and the crispy chickpeas right before serving—waiting even a few minutes will soften those chickpeas, and that's the whole point of this salad.
Save There's a moment when you take the first bite and all those textures and flavors hit at once—the soft herbs in the dressing, the snap of raw vegetables, the impossible crunch of the chickpeas. That's when salad stops being an obligation and becomes something you actually want to eat.
Why This Dressing Changes Everything
Green goddess dressing is one of those rare things that tastes complicated but requires absolutely no cooking or special technique. You're just blending fresh herbs with a creamy base and acid, which sounds simple until you taste how much flavor explodes in every bite. I've started making extra to keep in a jar in the refrigerator for roasted vegetables, grain bowls, or even just drizzled over plain chicken—it's become the dressing I reach for before any other.
Customizing Your Salad
This salad is genuinely flexible, which is part of its appeal. Some days I'll add shredded carrots or thinly sliced radishes for extra crunch, other times I'll throw in some diced bell pepper or even leftover roasted vegetables that need rescuing. The foundation stays the same—greens, dressing, crispy chickpeas—but you can build around whatever looks good in your kitchen.
Making This Meal Complete
Technically this is a vegetarian salad and honestly perfect on its own, but I often serve it alongside grilled chicken or salmon when I want something more substantial. It's also surprisingly forgiving when friends show up unexpectedly—you can have everything prepped except the crispy chickpeas and dressing, then come together in five minutes flat.
- You can make the dressing up to three days ahead and store it in the refrigerator, which makes weeknight meals effortless.
- If you don't have an air fryer, roast the chickpeas at 425°F for 20–25 minutes instead, shaking the pan halfway through.
- The salad itself is best served immediately, but individual components will keep separately for up to a day.
Save This salad has become my answer to almost any question about what to make—it's light but never unsatisfying, fresh but never boring. Make it once and you'll find yourself reaching for it again and again.
Recipe Q&A
- → How do you achieve crispy chickpeas?
Dry the chickpeas thoroughly before tossing them in olive oil and spices. Air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway to ensure even crispiness.
- → Can the dressing be made dairy-free?
Yes, using a plant-based yogurt in place of Greek yogurt creates a dairy-free dressing without sacrificing creaminess or flavor.
- → What herbs are essential in the dressing?
Parsley, basil, chives, and tarragon combine to create the herby, fresh flavor characteristic of the green goddess-style dressing.
- → How should the salad be served for best texture?
Serve immediately after tossing with dressing and topping with crispy chickpeas to keep the greens fresh and maintain the chickpeas' crunch.
- → Are there optional additions to enhance the salad?
For extra crunch or color, add sliced radishes or shredded carrots. It pairs well with grilled chicken or salmon for added protein.