Save to Pinterest There's something about the smell of chickpeas crisping up in the air fryer that makes you realize salad doesn't have to be boring. I stumbled onto this combination on a Tuesday afternoon when I had a fridge full of herbs and absolutely no idea what to do with them, so I tossed them into a blender with some yogurt and kept going. The real magic hit when those golden, crunchy chickpeas landed on top of the greens—suddenly I wasn't just eating something healthy, I was enjoying it.
I made this for a friend who'd been on a strict diet and was tired of sad, plain food, and watching her face light up when she realized this was actually something she could eat regularly felt like a small victory. Now whenever someone says they're trying to eat better, this is the first thing I suggest because it proves that healthy eating doesn't mean sacrificing joy.
Ingredients
- Chickpeas, drained and rinsed: These are your protein anchor and become incredibly crispy when air-fried—make sure to pat them completely dry or they'll steam instead of crunch.
- Smoked paprika and garlic powder: These two seasonings transform plain chickpeas into something that tastes like a deliberate snack rather than an afterthought.
- Romaine and green cabbage: The combination gives you different textures and the cabbage's slight sweetness balances the richness of the dressing beautifully.
- Cucumber, scallions, and fresh herbs: This is where the freshness comes from—don't skip the variety of herbs because each one brings a different brightness to the plate.
- Avocado: Add it right before serving so it doesn't oxidize and turn brown, which sounds silly but makes the difference between a pretty salad and one that looks sad by dinner.
- Greek yogurt base for the dressing: It's tangier than mayo and creamy without being heavy, which is why this dressing doesn't weigh you down like some creamy dressings do.
- Fresh herbs for the dressing: Tarragon is the secret weapon here—it has this subtle anise note that makes people ask what's different about your dressing.
- Lemon juice and white wine vinegar: Together they brighten everything without making the dressing taste aggressively acidic.
Instructions
- Crisp those chickpeas:
- Preheat your air fryer to 400°F and while it's heating, pat your chickpeas dry—this step is not optional if you want crunch. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them in a single layer in the basket and let them cook for 12 to 15 minutes, shaking halfway through.
- Make the dressing:
- While the chickpeas are crisping, blend all your dressing ingredients until smooth and creamy—it should pour easily but coat the back of a spoon. Taste it and adjust the seasoning because this is where you control how bright and flavorful your whole salad becomes.
- Build your salad:
- Chop all your vegetables and herbs and combine them in a large bowl, tossing gently so the delicate herbs don't get bruised. Pour the dressing over and toss until everything is coated evenly.
- Finish it right:
- Add those crispy chickpeas on top just before you serve it—if you mix them in too early, they'll absorb moisture from the dressing and lose their crunch, which would be a tragedy after all that work.
Save to Pinterest There was a moment at a potluck where someone asked for the recipe, and then three more people asked, and I realized I'd accidentally created something that people actually wanted to know how to make. That feeling of sharing food that matters is why I keep coming back to this salad.
Making the Dressing Your Own
The beauty of this dressing is that it's flexible—you can swap in cilantro for parsley if that's what you love, or add a touch of honey if you prefer something slightly sweeter. I've made it with dill when that's what was in my garden, and it was completely different but equally delicious. The base stays the same, but your herbs and your mood can change the personality of the whole thing.
Timing and Prep Strategy
You can chop your vegetables and make your dressing up to a day ahead, which means on the actual day you're just air-frying chickpeas and tossing things together—that's the kind of smart planning that makes weeknight dinners feel achievable. Keep your avocado whole and slice it right before serving so it stays bright green and beautiful. The only thing that needs to happen last is adding those chickpeas on top because that crunch is what makes this salad sing.
Variations and Additions
This salad is honestly at its best when you treat it like a canvas—add sliced radishes for extra peppery crunch, shredded carrots for sweetness, or even some roasted beets if you want to turn it into something more substantial. If you want to add protein beyond the chickpeas, grilled chicken or salmon sits beautifully on top and doesn't fight with the delicate herbs in the dressing. Some days I add sunflower seeds just because I like how they catch the light on the plate, which is not a real reason but it makes me happy anyway.
- Try adding radishes or shredded carrots for textural contrast.
- Top with grilled chicken or salmon if you want extra protein.
- Swap herbs based on what's growing in your garden or what you have on hand.
Save to Pinterest There's something deeply satisfying about eating something that tastes intentional and fresh, and this salad delivers that feeling every single time. It's become the kind of recipe I make when I want to feel good, not just because I'm supposed to.
Common Recipe Questions
- → How do I make the chickpeas crispy?
Drain and rinse the chickpeas well, then toss with olive oil, smoked paprika, garlic powder, salt, and pepper before air-frying at 400°F for 12-15 minutes, shaking halfway for even crispiness.
- → Can I make the dressing dairy-free?
Yes, substitute Greek yogurt with a plant-based or vegan yogurt to keep the dressing creamy while making it dairy-free.
- → What fresh herbs are used in the dressing?
The dressing features parsley, basil, chives, and tarragon blended to create its signature herbal flavor.
- → How should I store the salad if I prepare it in advance?
Store the salad and dressing separately, and keep chickpeas air-fried and crunchy just before serving to prevent sogginess.
- → Can this salad be paired with other proteins?
Yes, it pairs well with grilled chicken or salmon for a more substantial meal.