Save The first time I made this salad, I'd planned it as a side dish, but my friend kept stealing crispy chickpeas off the top until I had to make another batch just to finish the salad. That's when I realized the magic happens in the contrast—cool crisp greens against warm spiced crunch, all wrapped in this herby, creamy dressing that makes everything taste like summer.
I brought this to a potluck last July when it was too hot to even think about turning on the oven, and watched three people ask for the recipe before they'd even finished their first serving. Something about all those green herbs and that tangy dressing makes people feel energized instead of weighed down.
Ingredients
- Chickpeas: The secret is getting them completely dry before they hit the air fryer—any moisture and they'll steam instead of crisp
- Smoked paprika: Adds this subtle depth that makes people ask what's in the spice blend
- Romaine and cabbage: The cabbage gives it crunch that holds up, while romaine brings that familiar salad sweetness
- Fresh herbs: Don't be shy here—this is where all the flavor lives, and the mix of parsley, basil, and chives is what makes green goddess sing
- Greek yogurt: Creates that creamy texture without being heavy, and the tang works beautifully with all the fresh herbs
- Lemon juice: Brightens everything and cuts through the creamy elements
Instructions
- Crisp the chickpeas:
- Pat those chickpeas completely dry with a clean towel, then toss them with olive oil and spices until they're coated. Air fry at 400°F for 12 to 15 minutes, shaking halfway through, until they're golden and sound hollow when you tap them.
- Blend the dressing:
- Throw everything for the dressing into your blender—yogurt, herbs, garlic, lemon juice, vinegar, salt and pepper. Blend until it's silky smooth and bright green, then taste and adjust the salt or lemon until it pops.
- Assemble the salad:
- In a large bowl, combine all those chopped greens, cucumber, scallions, and fresh herbs. Pour the dressing over and toss gently so everything gets coated but the avocado doesn't mash.
- Finish and serve:
- Scatter those crispy chickpeas over the top right before serving—that crunch is the whole point. Take it to the table immediately and watch people go for the crispy bits first.
Save This salad showed up at every dinner party I hosted that first summer I discovered it, partly because it comes together so fast and partly because people genuinely get excited about eating something that tastes this fresh. My neighbor now texts me whenever she makes it, usually with some variation about which herbs she used from her garden.
Make It Your Own
Sometimes I swap in dill or cilantro if that's what's looking best at the market, and once I added fresh tarragon on a whim and it was revelatory. The dressing template stays the same—creamy base, fresh herbs, garlic, acid—but the specific herbs can change with the season or what you have.
The Texture Game
What makes this salad work is all the different crunch happening at once. You've got the crisp lettuce, the snap of cucumber, the chickpeas that almost shatter when you bite them. Every forkful is interesting, and that's what keeps you going back for another bite instead of getting bored halfway through.
Serving Strategy
This works as a light lunch on its own, or pair it with grilled salmon or roasted chicken if you want something more substantial. I've also served it alongside spicy food because the cool, creamy dressing balances the heat perfectly. The key is getting everything prepped before you assemble—once you dress it, you want to eat it while those greens are still perky.
- Keep the chickpeas warm if possible, that temperature contrast is worth the extra effort
- If you're meal prepping, store the chickpeas and dressing separately and combine right before eating
- This salad has never lasted more than twenty minutes at any gathering I've brought it to
Save There's something about eating this many greens at once that makes you feel genuinely nourished, like your body's saying thank you. Make this on a Tuesday when you need a reset, or serve it to people you love and watch them light up at that first bright, crunchy bite.