Save I discovered this salad by accident on a weeknight when I opened my pantry and found three cans of chickpeas staring back at me. Instead of reaching for the usual side dish, I wondered what would happen if I crisped them up in my air fryer—something I'd been meaning to experiment with for weeks. Twenty minutes later, golden chickpeas were crashing into a bowl of greens, and my whole kitchen smelled like garlic and paprika in the best way. That one happy accident turned into the salad I now make constantly, especially when I want something that feels both effortless and impressive.
Last summer, I made this for a small dinner party on my porch, and I remember watching people slow down mid-conversation when they took their first bites. Someone asked if I'd made the dressing from scratch, which feels silly now, but in that moment it felt like a real compliment. We ended up talking more about the chickpeas than anything else that night—how they stayed crispy, why the herbs tasted so bright and alive. It became one of those meals people still mention months later.
Ingredients
- Chickpeas: One 15 oz can, drained and rinsed—this is your protein and crunch, so don't skip the rinsing step; it removes the starchy coating that keeps them from getting properly crispy.
- Olive oil: ¼ cup for the dressing plus 1 tbsp for the chickpeas—it's the foundation of everything, so use one you actually enjoy tasting.
- Smoked paprika: ½ tsp—this is what makes the chickpeas taste like they came from somewhere special, not like canned legumes.
- Garlic powder: ½ tsp for chickpeas—fresh garlic works in the dressing, but powder sticks to the chickpeas beautifully.
- Romaine lettuce: 2 cups chopped—crisp and sturdy enough to hold up to the dressing without getting sad.
- Green cabbage: 2 cups finely shredded—adds a subtle sweetness and keeps everything crunchy even after dressing.
- Cucumber: 1 cup diced—fresh water content makes every bite feel bright, especially on warm days.
- Scallions: ½ cup sliced—they give you a little onion bite without overwhelming the delicate herbs.
- Fresh parsley, basil, and chives: Use whatever you have access to, but fresh really matters here; dried herbs won't give you that alive, garden-fresh taste.
- Avocado: 1 diced—adds richness and catches the dressing beautifully, though it does get darker quickly, so slice it last.
- Greek yogurt: ½ cup—the creamy backbone of the dressing that makes everything come together smoothly and richly.
- Lemon juice and white wine vinegar: Together they brighten the whole dish and keep the dressing from tasting too heavy.
- Fresh tarragon: 2 tbsp—this is the secret that makes people ask what that subtle, sophisticated flavor is.
Instructions
- Start with crispy chickpeas:
- Pat your drained chickpeas completely dry—any lingering moisture will turn to steam instead of letting them crisp up. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper until every single chickpea is coated.
- Air-fry until golden:
- Spread them in a single layer and air-fry at 400°F for 12–15 minutes, shaking the basket halfway through. You'll know they're done when they sound hollow and look golden brown, not pale.
- Make the dressing:
- Blend your yogurt, olive oil, all the fresh herbs, garlic, lemon juice, and vinegar until smooth and creamy—taste it and adjust the salt and lemon juice to your preference. This step takes two minutes but completely changes the entire salad.
- Assemble the greens:
- In a large bowl, toss together your lettuce, cabbage, cucumber, scallions, parsley, basil, chives, and avocado; the combination should feel colorful and vibrant.
- Dress and serve:
- Pour the dressing over the salad and toss gently—you want every leaf coated but not swimming. Top with crispy chickpeas right before serving, or they'll soften and lose their magic.
Save There's something magical about how a salad can feel like comfort food when you do it right. This one proves that healthy and deeply satisfying aren't opposite things.
Why This Salad Works
The magic here is in the balance—soft greens, crunchy cabbage, creamy dressing, and those chickpeas that crack under your fork in the most satisfying way. Every element has a job, and nothing feels like an afterthought. The dressing is the real hero though; once you taste fresh herbs blended into something this silky and green, you'll never go back to bottled dressing again. I've watched people lift extra salad onto their plates specifically to get more dressing, and I get it.
Making It Your Own
This salad is a great foundation for whatever you have on hand. Some days I add shredded carrots for sweetness or thinly sliced radishes for extra bite. If you have fresh tarragon, it's worth hunting down—it's the herb that makes people ask what they're tasting. You can absolutely swap the Greek yogurt for vegan yogurt, and the dressing will taste just as good. The core feeling of the dish stays the same no matter what you adjust.
Serving and Storing
This salad is best served immediately, while everything is still crispy and the flavors haven't started to blur together. If you have leftovers, store the components separately—dressing in one container, greens in another, chickpeas in a third. That way you can refresh it the next day without everything turning into sad salad. I've found that the cabbage stays crisp even after a day in the fridge, which is why it's such a smart base for a salad you might eat throughout the week.
- Keep the dressing in a sealed jar for up to 4 days, and stir it well before using.
- Store the cooked chickpeas in an airtight container for 3 days, and re-crisp them in the air fryer for 3–4 minutes if they've softened.
- Chop your herbs and greens the morning of if you want maximum freshness and color.
Save This salad has become my answer to the question of what to make when you want something that feels fresh, feels good, and actually tastes like you put thought into it. It's proof that vegetables can be genuinely exciting.
Kitchen Guide
- → How do I get the chickpeas crispy?
Pat the chickpeas dry and toss with olive oil and spices before air-frying. Cook at 400°F (200°C) for 12-15 minutes, shaking halfway for even crispness.
- → Can I make the dressing dairy-free?
Yes, substitute Greek yogurt with a plant-based yogurt to keep it creamy and allergy-friendly, without changing the flavor balance.
- → What herbs are in the green goddess dressing?
The dressing features fresh parsley, basil, chives, and tarragon blended with lemon juice, garlic, and olive oil for a bright, herby taste.
- → How should I serve the salad to keep it fresh?
Serve immediately after tossing with dressing and adding chickpeas to maintain the crunch and freshness of ingredients.
- → Can I add protein to this salad?
Yes, grilled chicken or salmon pair well with this salad, enhancing protein content while complementing the fresh flavors.