Green Goddess Salad Crispy Chickpeas (Printable)

Crisp greens and cabbage tossed in creamy herb dressing, topped with crunchy air-fried chickpeas for added texture.

# What You'll 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
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 plant-based yogurt for dairy-free)
16 - ¼ cup olive oil
17 - ¼ cup fresh parsley
18 - ¼ cup fresh basil
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

# How To Make It:

01 - Preheat the air fryer to 400°F.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl.
03 - Air-fry chickpeas in a single layer for 12 to 15 minutes, shaking halfway through, until golden and crispy. Set aside to cool.
04 - Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In a large bowl, combine lettuce, cabbage, cucumber, scallions, parsley, basil, chives, and avocado.
06 - Pour dressing over the salad and toss gently to coat evenly.
07 - Top salad with crispy chickpeas just prior to serving to maintain crunch.

# Expert Suggestions:

01 -
  • The green goddess dressing tastes like something you'd order at a fancy restaurant, but it comes together in under five minutes with ingredients most cooks have on hand.
  • Those crispy chickpeas add enough protein and texture that this salad actually satisfies you instead of leaving you hungry an hour later.
  • Everything can be prepped ahead of time, so on busy weeknights you're just tossing things together instead of starting from scratch.
02 -
  • The chickpeas must go on top right before serving—if they sit in the dressing for more than a few minutes, they'll soften and lose that satisfying crunch you worked for.
  • Don't skip rinsing and drying the canned chickpeas; that starchy coating is the enemy of crispiness, and it took me two failed batches to figure that out.
03 -
  • If your air fryer runs hot, start checking the chickpeas at the twelve-minute mark so you catch that perfect golden moment before they burn.
  • Make the dressing first and let it sit while you prep everything else—the flavors deepen and meld together beautifully in those fifteen minutes.
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