A vibrant, protein-packed salad that marries the classic creaminess of Green Goddess dressing with hearty chickpeas and crisp spring greens. Perfect for warm days, meal prep, or anytime you crave a bright, nutrient-dense bowl.
The Story Behind Green Goddess
Originating in the 1920s at San Francisco’s Palace Hotel, the Green Goddess dressing was created to honor actor George Arliss’s play The Green Goddess.
Traditionally made with mayonnaise, sour cream, tarragon, chives, and anchovy, it quickly became a cult favorite for its herbal punch and silky texture.
Here, we reimagine that vintage charm by swapping dairy for Greek yogurt (or a vegan alternative) and anchovy for caper paste or miso, making the dressing lighter and accessible to vegetarians.
Layered atop mixed greens and protein-rich chickpeas, this salad delivers flavor, crunch, and substance in every bite.
Key Benefits & Nutrition Highlights
This salad is more than a pretty plate—it’s a powerhouse of nutrients:
| Nutrient | Source | Amount per Serving (≈350 g) |
|---|---|---|
| Protein | Chickpeas, Greek yogurt | 18 g |
| Fiber | Chickpeas, greens | 9 g |
| Vitamin A | Spinach, arugula | 230% DV |
| Vitamin C | Herbs, lemon juice | 45% DV |
| Healthy Fats | Olive oil, avocado | 12 g |
| Calcium | Yogurt | 150 mg |
| Iron | Spinach, chickpeas | 4 mg |
DV = Daily Value based on a 2,000 cal diet
Values are approximate and will vary with exact ingredients and portions.
Ingredients Breakdown
| Component | Ingredients |
|---|---|
| Salad Base | • 4 cups mixed greens (spinach, arugula, romaine)• 1 can (15 oz) chickpeas, drained & rinsed• 1 cup sliced cucumbers• ½ cup radish rounds• ½ cup snap peas |
| Optional Add-Ins | • 1 avocado, diced• 1 cup cherry tomatoes, halved• ¼ cup microgreens or sprouts |
| Dressing | • ¾ cup plain Greek yogurt (or vegan yogurt/silken tofu)• ¼ cup olive oil or avocado oil• 2 Tbsp lemon juice (or white wine vinegar)• 2 Tbsp fresh parsley• 1 Tbsp fresh tarragon• 1 Tbsp fresh chives• 1 tsp Dijon mustard• 1 tsp caper paste or minced anchovy (omit for vegan)• 1 small garlic clove, minced• Salt & pepper, to taste |
Pro Tip: Fresh herbs make all the difference. If using dried, use one-third the amount and steep briefly in the acid before blending.
Step-by-Step Preparation
1. Prep the Chickpeas
- Quick & Easy: Rinse, drain, and pat dry.
- For Crunch: Toss with 1 Tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt. Roast at 200 °C (400 °F) for 20–25 minutes, shaking halfway.
2. Make the Dressing
- Combine: In a blender or food processor, add yogurt, oil, lemon juice, herbs, mustard, caper paste (or anchovy), and garlic.
- Blend: Pulse until smooth, scraping down sides as needed.
- Adjust: Taste and season with salt, pepper, or additional lemon juice for brightness.
- Consistency Check: If too thick, thin with 1–2 Tbsp water or extra lemon juice.
Texture Tip: For an ultra-velvety dressing, strain the blended mixture through a fine-mesh sieve into a bowl.
3. Assemble the Salad
- Layer Greens: Place mixed greens in a large bowl or on individual plates.
- Add Veggies: Scatter cucumbers, radishes, snap peas, and any optional add-ins.
- Top with Chickpeas: Arrange roasted or plain chickpeas on top.
- Drizzle & Toss: Spoon dressing over the salad, then gently toss to combine.
Tips & Variations
- Vegan Version: Swap Greek yogurt for ¾ cup silken tofu or vegan yogurt; use miso paste instead of anchovy.
- Grain Boost: Stir in 1 cup cooked quinoa, farro, or barley for extra heft.
- Spicy Kick: Add ½ tsp red pepper flakes to the dressing or swirl in harissa.
- Herb Swaps: Try cilantro & mint instead of parsley & tarragon for a fresh twist.
- Protein Swap: Replace chickpeas with white beans or grilled chicken.
- Seasonal Veggies: In autumn, use roasted squash and kale; in winter, try shaved Brussels sprouts.
Serving Suggestions
- Main-Dish Salad: Pair with crusty bread or pita for a complete meal.
- Side Dish: Serve alongside grilled fish, steak, or vegetable kebabs.
- Starter: Scoop portions onto appetizer spoons for a party.
- Garnishes: Toasted pumpkin seeds, pine nuts, or edible flowers elevate presentation.
Make-Ahead & Storage
- Dressing: Stays fresh in an airtight jar for up to 5 days. Shake before using.
- Chickpeas: Store roasted chickpeas separately in a sealed container at room temperature for up to 3 days (they’ll lose crunch over time).
- Salad: Best assembled just before eating. If meal-prepping, pack greens and veggies in one container, chickpeas in another, and dressing in a small jar; toss when ready to serve.
Frequently Asked Questions
Q1: Can I use dried herbs instead of fresh?
A1: Yes—use one-third the amount of dried, and whisk them into the acid (lemon juice/vinegar) for 10 minutes before blending to rehydrate.
Q2: How do I keep the greens from wilting?
A2: Store washed greens in a paper-towel–lined container in the fridge. Only dress immediately before serving.
Q3: Is this salad low-carb?
A3: It’s moderate: chickpeas add about 25 g of carbs per serving. For lower carbs, halve the chickpeas and add extra greens or sliced radishes.
Q4: Can I freeze the dressing?
A4: Not recommended. Yogurt-based dressings can separate when thawed; instead, keep it refrigerated and use within 5 days.
Q5: What’s the best yogurt substitute for vegans?
A5: Silken tofu or coconut-milk yogurt both puree smoothly; check labels for added sugars or flavors.
Q6: How do I make the salad nut-free?
A6: Simply skip any seeds or nuts garnish. The chickpeas and yogurt keep it creamy and filling.
Conclusion
This Green Goddess Salad with Chickpeas is a celebration of bright herbs, creamy tang, and plant-powered protein—without any fuss.
Whether you’re meal-prepping for the week or feeding guests at a picnic, it delivers crunch, color, and nourishment in every forkful. Give it a whirl, customize it to your taste, and enjoy a garden-fresh feast!
