Save Summer humidity was thick through the screen door when my neighbor Amanda brought this over to our potluck last July. She set down her bowl and I watched three people drift away from the chips and dip within five minutes. Something about the brightness of all those herbs together makes people instinctively lean in, like they can tell this is different from ordinary picnic food.
I made this for dinner on a Tuesday when nobody felt like cooking but everyone was hungry anyway. My roommate stood at the counter eating the chickpeas straight off the baking sheet while I finished the dressing. Now whenever I pull out the food processor she knows exactly whats happening and lingers near the kitchen with her bowl.
Ingredients
- Chickpeas: The absolute secret here is getting them outrageously dry before they hit the air fryer, any lingering moisture means sad soft spots instead of satisfying crunch
- Romaine and cabbage: This combination gives you the crispness of iceberg but with actual personality and nutrients happening underneath
- Fresh herbs: Do not even think about dried herbs here, you need two cups total of fresh parsley basil chives and tarragon to make that electric green magic happen
- Greek yogurt: Creates that luscious creamy texture while keeping things lighter than a traditional mayo based dressing, though any plain yogurt works in a pinch
- Avocado: Adds creaminess that plays beautifully against the crispy chickpeas and tangy herby dressing
- Lemon juice: Brightens everything up and cuts through the rich yogurt and olive oil so nothing tastes heavy
- Smoked paprika: Gives the chickpeas this subtle depth and almost meaty savoriness that keeps people guessing
Instructions
- Get those chickpeas crispy:
- Preheat your air fryer to 400 degrees then pat those chickpeas completely dry with a clean kitchen towel until they look matte, toss with olive oil and spices and air fry for 12 to 15 minutes shaking halfway until they are golden all over.
- Make the green magic:
- Throw all the dressing ingredients into your blender or food processor and blitz until completely smooth, taste it now and add more salt or lemon if it needs more zing.
- Build your salad base:
- In a large bowl combine the chopped romaine shredded cabbage cucumber scallions and all those fresh herbs you prepped.
- Bring it together:
- Pour that bright green dressing over the salad and toss gently until everything is coated, then fold in the diced avocado.
- Finish strong:
- Top with the crispy chickpeas right before serving because they lose their crunch if they sit in the dressing too long.
Save This became my go to when friends need bringing back to life after long weeks. Something about all that green energy on the plate makes people feel taken care of in a way that comfort food never quite does.
Make Ahead Magic
The dressing actually keeps beautifully for three days in the fridge and might taste even better after the herbs have time to know each other. Chop all your vegetables in advance but wait to dress the salad until you are ready to serve.
The Protein Situation
Chickpeas offer respectable protein but griddled chicken or baked salmon would make this a complete meal. My friend who swears by meal prep adds hard boiled eggs for extra staying power through afternoon meetings.
Play With Your Greens
Kale would work beautifully here if you massage it first, and arugula brings peppery heat that plays so nicely against the creamy dressing. Thinly sliced radishes add gorgeous color and extra crunch.
- Add a teaspoon of Dijon mustard to the dressing for extra depth
- Swap in any fresh soft herbs you have even dill or cilantro would be wonderful
- Store leftover chickpeas separately from dressed salad portions
Save Summer on a plate no oven required and that vibrant green color makes everyone happy before they even take a bite.
Recipe FAQs
- → How do I make the chickpeas crispy?
Pat dry the chickpeas, toss with olive oil and spices, then air-fry at 400°F for 12–15 minutes, shaking halfway for even crispiness.
- → Can I substitute the Greek yogurt in the dressing?
Yes, plant-based yogurt works well for a dairy-free version while keeping the creamy texture.
- → What herbs are used in the green goddess dressing?
Fresh parsley, basil, chives, and tarragon combine with lemon juice and garlic for a vibrant herb dressing.
- → How soon should I serve the salad after preparing?
Serve immediately to maintain the crunch of the chickpeas and freshness of the greens.
- → Can I add other vegetables to this salad?
Yes, radishes or shredded carrots add extra crunch and color without overpowering the flavors.