Green Goddess Salad Crispy Chickpeas (Printable)

Vibrant chopped greens tossed in creamy dressing, topped with crunchy air-fried chickpeas for extra texture and flavor.

# What You’ll Use:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ¼ tsp salt
06 - ¼ tsp 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 vegan yogurt for dairy-free)
16 - ¼ cup olive oil
17 - ¼ cup fresh parsley, chopped
18 - ¼ cup fresh basil, chopped
19 - 2 tbsp fresh chives, chopped
20 - 2 tbsp fresh tarragon, chopped
21 - 1 garlic clove
22 - 2 tbsp lemon juice
23 - 1 tbsp white wine vinegar
24 - ½ tsp salt
25 - ¼ tsp black pepper

# How-To:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl.
03 - Arrange chickpeas in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking halfway through until golden and crisp. Remove and cool.
04 - Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
05 - In a large bowl, mix chopped romaine, shredded cabbage, diced cucumber, sliced scallions, chopped parsley, basil, chives, and diced avocado.
06 - Drizzle the dressing over the salad ingredients and toss gently to evenly coat.
07 - Top the dressed salad with crispy chickpeas immediately before serving to maintain crunch.

# Expert Advice:

01 -
  • The chickpeas get so crispy and golden in the air fryer that you'll find yourself eating them straight from the bowl before they even hit the salad.
  • That green goddess dressing tastes like summer in a spoonful—tangy, herbaceous, and creamy without feeling heavy.
  • It's genuinely filling enough to eat as a full meal, not just a side that leaves you hungry an hour later.
02 -
  • The chickpeas must be completely dry before they go in the air fryer, or they'll steam instead of crisp; learn this the hard way once, and you'll never forget.
  • Add the avocado at the very last moment—it oxidizes quickly, and nobody wants brown spots in their bright green salad.
  • The dressing can be made up to two days ahead, but dress the greens no more than 15 minutes before eating, or they'll start to wilt.
03 -
  • Chill your salad bowl before assembling if it's hot outside—warm greens will wilt faster than you can eat them.
  • Make double the dressing and keep it in a jar in the fridge; it's equally good on roasted vegetables, grain bowls, or as a dip for bread.
  • If the chickpeas soften after sitting in the dressing, you can re-crisp them in the air fryer for two minutes—they'll bounce right back.
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