Pin Recipe I discovered the magic of green goddess dressing on a Tuesday afternoon when my farmer's market haul was overflowing with herbs I couldn't resist—basil, parsley, tarragon, chives. My blender had other plans that day, but I was determined to use them before they wilted. The dressing came together almost by accident, silky and vibrant, and when I tossed it with whatever greens I had on hand, something clicked. Now it's one of those recipes I come back to when I want to feel like I'm eating something alive and nourishing.
Last summer, I made this salad for a potluck where nobody knew what to expect from a vegetarian dish, and three people came back asking for the dressing recipe. One friend texted me a photo months later of her own version, with notes in the margins about swapping the Greek yogurt for cashew cream. That's when I knew it wasn't just my kitchen success—it was becoming something people genuinely wanted to recreate.
Ingredients
- Canned chickpeas: Buy them rinsed and drained to save yourself the prep work, and pat them completely dry—any moisture will steam instead of crisp in the air fryer.
- Smoked paprika and garlic powder: These two carry the whole seasoning load for the chickpeas, so don't skimp or substitute; they create a savory crust that keeps people reaching back for more.
- Romaine and green cabbage: The romaine wilts slightly under dressing while cabbage holds its snap, which is why both matter—it's textural balance.
- Fresh herbs (parsley, basil, chives, tarragon): This isn't a sprinkle situation; you're building the salad around them, so use what's vibrant at your market or in your garden.
- Greek yogurt: The base of the dressing; if you're dairy-free, coconut or cashew yogurt swaps in seamlessly without losing the creamy richness.
- Lemon juice and white wine vinegar: The acid keeps the dressing bright and prevents it from tasting like a heavy mayo situation—taste as you go because citrus strength varies.
- Avocado: Add it right before serving or it bruises and browns; the dressing's acid helps, but timing matters.
Instructions
- Prep your chickpeas:
- Drain, rinse, and pat them bone-dry with a clean kitchen towel—this step determines whether you get crispy chickpeas or steamed ones. Toss them with oil and spices until every chickpea is coated.
- Air-fry to golden:
- Spread them in a single layer and set the timer for 12 to 15 minutes at 400°F, shaking the basket halfway through so they brown evenly. They'll finish crisping as they cool, so don't wait for them to look overdone in the fryer.
- Blend the dressing:
- Add yogurt, oil, all the herbs, garlic, lemon juice, vinegar, salt, and pepper to your blender and go until it's completely smooth and a vibrant green. Taste and adjust—more salt, more lemon, whatever your palate needs.
- Assemble your base:
- Chop your lettuce, shred your cabbage, dice your cucumber, slice your scallions, and chop your fresh herbs, combining everything in a large bowl just before dressing.
- Toss and crown:
- Pour the dressing over the greens and toss gently so every leaf gets coated but nothing bruises. Top with the cooled chickpeas right as you serve so they stay crispy against all that moisture.
Pin Recipe My clearest memory of this dish is my mom tasting it at Sunday dinner and saying, 'This tastes expensive'—and it does, somehow, with all that fresh herb fragrance and the contrast of textures, but it costs about what you'd spend on two coffees. That moment made me realize how much of fancy cooking is just about respecting ingredients and not overcomplicating things.
Why the Air Fryer Changes Everything
Traditional roasting works, but the air fryer gets chickpeas crispy in half the time and without heating up your kitchen, which matters on hot days. If you don't have an air fryer, roast them on a sheet pan at 425°F for about 20 minutes, shaking once, until they're golden brown and sound hollow when you tap them. The results are comparable, just slower and warmer—the air fryer is the shortcut, not the requirement.
The Dressing Can Live in Your Fridge
Make this dressing on a Sunday and it'll keep for three or four days, making weeknight salads feel effortless. You can also use it on grain bowls, roasted vegetables, or as a dip for crudités, which means one recipe earns its storage space. The flavor actually improves slightly as it sits and the herbs infuse deeper, so that Sunday effort turns into Thursday convenience.
Smart Add-Ons and Swaps
This salad is a canvas, and it responds beautifully to what you find at the market or have on hand. Radishes and shredded carrots add extra snap and color, while cooked quinoa or farro turns it into a full meal that holds up better in a lunchbox. Crumbled feta, a handful of sunflower seeds, or sliced almonds add richness or texture if you want to lean into that indulgent feeling.
- Shredded carrots or sliced radishes add crunch and sweetness without competing with the dressing.
- Keeping the chickpeas separate until the last moment is the trick to texture that lasts through the entire bowl.
- Taste the dressing before you dress the salad because you might want more lemon, more salt, or a touch more herb intensity.
Pin Recipe This salad works for busy weeknights, potlucks, and those moments when you want to feel like you're taking care of yourself without a long ingredient list or technique that requires a culinary degree. It's one of those rare recipes that tastes bright and complicated but builds from straightforward steps and ingredients you probably have or can grab in ten minutes.
Recipe FAQs
- → How do I make the chickpeas crispy?
Drain, rinse, and pat chickpeas dry, then toss with olive oil and spices. Air-fry at 400°F for 12-15 minutes, shaking halfway for even crispiness.
- → Can I prepare the dressing ahead of time?
Yes, blend the dressing ingredients and refrigerate in an airtight container for up to two days for best flavor.
- → Is there a vegan alternative for the dressing?
Use plant-based yogurt instead of Greek yogurt to keep the dressing creamy and dairy-free without sacrificing flavor.
- → What other toppings work well in this salad?
Sliced radishes, shredded carrots, or grilled proteins like chicken or salmon add great texture and flavor contrasts.
- → How should I store leftovers?
Keep salad and crispy chickpeas separate, refrigerate the greens and dressing in an airtight container, and re-crisp chickpeas if needed before serving.