Green Goddess Salad Crispy Chickpeas (Printable Version)

Vibrant chopped greens and cabbage with creamy dressing and crunchy air-fried chickpeas for a fresh, satisfying dish.

# Components:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ¼ tsp salt
06 - ¼ tsp black pepper

→ Salad

07 - 2 cups romaine lettuce, chopped
08 - 2 cups green cabbage, finely shredded
09 - 1 cup cucumber, diced
10 - ½ cup scallions, sliced
11 - ½ cup fresh parsley, chopped
12 - ½ cup fresh basil leaves, chopped
13 - ¼ cup fresh chives, chopped
14 - 1 avocado, diced

→ Green Goddess Dressing

15 - ½ cup Greek yogurt (or vegan yogurt for dairy-free)
16 - ¼ cup olive oil
17 - ¼ cup fresh parsley, chopped
18 - ¼ cup fresh basil, chopped
19 - 2 tbsp fresh chives
20 - 2 tbsp fresh tarragon
21 - 1 garlic clove
22 - 2 tbsp lemon juice
23 - 1 tbsp white wine vinegar
24 - ½ tsp salt
25 - ¼ tsp black pepper

# Directions:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Dry chickpeas thoroughly with a clean towel. In a bowl, toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper.
03 - Arrange chickpeas in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking halfway through until golden and crispy. Remove and let cool.
04 - Combine all dressing components in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In a large bowl, mix chopped romaine, cabbage, cucumber, scallions, parsley, basil, chives, and diced avocado.
06 - Pour the green goddess dressing over the salad and gently toss to coat evenly.
07 - Sprinkle crispy chickpeas on top just before serving to preserve their crunch.

# Expert Tips:

01 -
  • The green goddess dressing tastes like someone bottled actual garden flavor, and it works on everything from grains to roasted vegetables.
  • Air-fried chickpeas stay crispy even when dressed, giving you that satisfying crunch that salad usually promises but fails to deliver.
  • It comes together in under 40 minutes but feels like something you spent all day thinking about.
02 -
  • Pat those chickpeas completely dry before seasoning—any moisture clinging to them will steam rather than crisp, and you'll end up with something soft instead of crunchy.
  • Add the crispy chickpeas at the very last second, and don't stir them into the salad; let them sit on top so they stay crispy the moment you eat it.
03 -
  • Use a salad spinner to dry your greens completely before chopping—even a little water will dilute the dressing and make everything limp.
  • Add the avocado right before serving because it browns quickly and loses that creamy richness that makes the salad special.
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