Pin One afternoon, I was staring at my crisper drawer wondering what to do with a bunch of herbs that were about to wilt, when it hit me: make a salad that actually tastes like something. Not just rabbit food, but something alive with flavor and texture. That's when this green goddess salad happened, and suddenly salad became the dish I actually craved instead of the thing I forced myself to eat.
I made this for my friend Sarah on a warm Tuesday evening, and the moment she took a bite she went quiet in that way that means the food is doing exactly what it should. She asked for the dressing recipe before she'd even finished eating, which I take as the highest compliment.
Ingredients
- Chickpeas: One can, drained and rinsed thoroughly so they crisp up instead of steam; they're the foundation of everything here.
- Olive oil: Use good quality for both the chickpeas and the dressing; it's not the place to skimp.
- Smoked paprika: Just a whisper of it adds a subtle depth that makes people wonder what that flavor is.
- Garlic powder: Easier to distribute evenly on the chickpeas than fresh garlic would be.
- Salt and black pepper: Season the chickpeas generously before air frying; they won't get seasoned again.
- Romaine lettuce: The sturdy backbone that won't wilt under the dressing.
- Green cabbage: Its crunch stays even after the dressing hits it, which is why I chose it over regular lettuce alone.
- Cucumber: Adds cool, refreshing contrast and keeps everything from feeling too heavy.
- Scallions: The onion flavor without overwhelming the other herbs and greens.
- Fresh herbs (parsley, basil, chives, tarragon): These are non-negotiable; they're why this tastes like a garden in a bowl instead of just salad.
- Avocado: Diced small so it distributes evenly and adds creamy richness without a heavy hand.
- Greek yogurt: The secret weapon in the dressing that makes it creamy without heaviness; use full-fat if you can.
- Lemon juice and white wine vinegar: Bright, acidic backbone that keeps the dressing from tasting flat.
Instructions
- Get your chickpeas ready:
- Pat them completely dry with paper towels; any moisture will prevent them from getting properly crispy. Toss them in a bowl with olive oil and your spice blend until every single one is coated.
- Air fry to golden perfection:
- Spread them in a single layer in your air fryer and cook at 400°F for 12 to 15 minutes, shaking the basket halfway through. You'll hear them start to crackle when they're done.
- Blend your dressing:
- Throw all the dressing ingredients into a blender or food processor and let it run until it's completely smooth and a vibrant pale green. Taste it and adjust the lemon juice or salt if something feels off.
- Build your salad base:
- In a large bowl, combine all your chopped greens, vegetables, and fresh herbs; the mix of textures and colors should look like you actually put thought into this.
- Dress and toss:
- Pour the green goddess dressing over everything and toss gently until every piece is coated but not beaten down. This is the moment where it stops being ingredients and becomes salad.
- Crown it with chickpeas:
- Top with those crispy chickpeas right before serving; waiting even five minutes means they'll start to soften and lose their magic.
Pin There's something about serving food where every element tastes like itself but somehow makes everything else taste better. This salad does that; it's the kind of thing that reminds you why fresh, simple food feels like a small luxury.
The Green Goddess Story
Green goddess dressing has been around forever, but I think it got forgotten for a while. It's one of those sauces that deserves a comeback because it's herbaceous and bright without any cream or dairy heaviness. The herbs are the star here, and that's the whole point.
Why Air Fried Chickpeas Change Everything
Roasted chickpeas are good, but air fried chickpeas are a revelation. They get shatteringly crisp in a way that oven roasting sometimes can't achieve, and they stay that way longer. It's the texture contrast that makes this salad feel like something special instead of just another bowl of greens.
Making It Your Own
This salad is forgiving and flexible, which is exactly what a good salad should be. The base formula is solid, but your kitchen is your laboratory. Swap in whatever fresh herbs you have; tarragon can take a backseat if you have extra dill or cilantro. The vegetables are suggestions, not commandments.
- Add shredded radishes or carrots if you want extra crunch and color without changing the flavor profile.
- Grilled chicken or salmon turns this into a complete dinner instead of a side, and it pairs beautifully with the green goddess dressing.
- If dairy isn't your thing, use plant-based yogurt in the dressing and you lose nothing except the traditional ingredient.
Pin A good salad shouldn't feel like penance for eating other foods; it should feel like something you're actually choosing. This one does exactly that.
Recipe Q&A
- → What makes the chickpeas crispy?
Air-frying the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper creates a golden, crunchy texture perfect for topping the salad.
- → Can I use a vegan alternative for the dressing?
Yes, substituting Greek yogurt with a plant-based yogurt keeps the dressing creamy and suitable for dairy-free diets.
- → How long does the salad stay fresh after assembling?
For the best texture, serve immediately as the chickpeas may soften if left in the salad too long.
- → What herbs are used in the green goddess dressing?
The dressing features fresh parsley, basil, chives, and tarragon blended into a smooth, herby sauce.
- → Can I add protein to this salad?
Adding grilled chicken or salmon enhances the protein content and complements the fresh flavors.