Green Goddess Salad Crispy Chickpeas (Print Version)

Crisp greens and herbs tossed in creamy 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 (use vegan yogurt for dairy-free)
16 - ¼ cup olive oil
17 - ¼ cup fresh parsley, chopped
18 - ¼ cup fresh basil, chopped
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:

01 - Set the air fryer to 400°F and allow it to preheat fully.
02 - Pat the drained chickpeas dry with a clean towel, then toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.
03 - Spread chickpeas in a single layer in the air fryer basket; cook 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 and 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 mixture and toss gently to coat evenly.
07 - Top the dressed salad with crispy chickpeas immediately before serving to maintain crunch.

# Expert Advice:

01 -
  • The crispy chickpeas turn what could be just another salad into something you actually crave, with enough crunch to satisfy chip lovers
  • You get two cups of fresh herbs in every bite, which is basically like eating a garden that happens to taste indulgent
02 -
  • Properly drying the chickpeas before air frying is the difference between restaurant level crunch and something that tastes like wet beans
  • Let the dressing sit for ten minutes in the fridge if you can, the flavors meld together and taste somehow more alive
03 -
  • Double the batch of chickpeas because they disappear instantly as snacks while you are assembling everything else
  • Use a mandoline for the cucumber and cabbage if you want restaurant level thin ribbons that catch the dressing perfectly
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