Vibrant chopped salad with crisp greens, creamy dressing, and crunchy air-fried chickpeas for added texture.
# What You Need:
→ 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
18 - ¼ cup fresh basil
19 - 2 tbsp fresh chives
20 - 2 tbsp fresh tarragon
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 Make:
01 - Set the air fryer to 400°F and allow it to preheat.
02 - Pat the chickpeas dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl.
03 - Air-fry the chickpeas in a single layer for 12 to 15 minutes, shaking the basket halfway through, until golden and crisp. 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 together romaine lettuce, green cabbage, cucumber, scallions, parsley, basil, chives, and diced avocado.
06 - Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly.
07 - Top the salad with the crispy chickpeas immediately before serving to maintain their crunch.
