Pistachio Green Goddess Salad (Print Version)

Crisp greens tossed in creamy pistachio dressing, topped with crispy chickpeas and diced avocado for fresh flavors.

# Components:

→ Salad

01 - 4 cups chopped romaine lettuce
02 - 2 cups baby spinach, roughly chopped
03 - 1 cup cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 1/4 cup fresh chives, sliced

→ Crispy Chickpeas

07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt

→ Pistachio Green Goddess Dressing

12 - 1/2 cup unsalted shelled pistachios
13 - 1/2 cup Greek yogurt or dairy-free alternative
14 - 1/4 cup fresh parsley leaves
15 - 1/4 cup fresh basil leaves
16 - 2 tablespoons fresh tarragon leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 small garlic clove
19 - 2 tablespoons olive oil
20 - 2 tablespoons water, plus more as needed
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast for 20 minutes, shaking halfway through, until golden and crisp. Allow to cool completely.
02 - In a food processor, blend pistachios until finely chopped. Add Greek yogurt, parsley, basil, tarragon, lemon juice, garlic clove, olive oil, water, salt, and black pepper. Blend until creamy and smooth, adding additional water as needed to reach desired consistency. Taste and adjust seasoning.
03 - In a large bowl, combine romaine lettuce, spinach, cucumber, cherry tomatoes, and chives. Drizzle with pistachio dressing and toss thoroughly to coat all greens evenly.
04 - Top dressed salad with diced avocado and roasted chickpeas. Serve immediately while chickpeas retain their crispness.

# Expert Advice:

01 -
  • The pistachio dressing tastes like someone opened a garden and blended it into creamy, dreamy perfection.
  • Crispy chickpeas add a satisfying crunch that makes this feel like an actual meal, not just rabbit food.
  • It comes together in under an hour and feels fancy enough to serve when people are coming over.
02 -
  • The dressing thickens as it sits, so if you're making it ahead, save a little extra water to loosen it up just before serving.
  • Pat those chickpeas dry like you mean it—any moisture will prevent them from crisping properly, and soggy chickpeas are nobody's friend.
03 -
  • Make the dressing in batches and refrigerate it for up to three days—it actually tastes even better the next day once the flavors have had time to get to know each other.
  • If your dressing breaks or gets too thick, add water one tablespoon at a time until you reach the perfect pourable consistency.
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