Pistachio Green Goddess Salad (Printable)

Crisp greens and avocado tossed with herbaceous pistachio dressing and crunchy chickpeas for a fresh, satisfying dish.

# What You Need:

→ 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
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 crispy. Remove and cool completely.
02 - In food processor, pulse 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 seasonings.
03 - In large salad bowl, combine chopped romaine lettuce, spinach, diced cucumber, halved cherry tomatoes, and sliced chives. Drizzle with pistachio dressing and toss until vegetables are evenly coated.
04 - Top salad with diced avocado and cooled crispy chickpeas. Serve immediately to maintain texture and freshness.

# Expert Suggestions:

01 -
  • The pistachio dressing is addictively creamy without being heavy, and honestly, you'll find yourself dipping vegetables into leftovers straight from the jar.
  • Those crispy chickpeas crunch in a way that makes you forget they came from a can, turning a simple salad into something you actually crave for lunch.
  • It comes together in 40 minutes start to finish, which means you can have a restaurant-quality meal on your table before you'd normally consider ordering takeout.
02 -
  • If your dressing separates or looks grainy, you've probably overblended the pistachios into a butter; start over with a lighter hand and stop as soon as you see that creamy green color.
  • The crispy chickpeas will soften if they sit in the salad for more than a few minutes, so if you're making this ahead, keep them separate and add them just before serving.
03 -
  • Pat your chickpeas completely dry before seasoning and roasting—any residual moisture from the can will prevent them from achieving that satisfying crunch.
  • Make your dressing slightly thinner than you think you want it, because the fresh vegetables will release their own liquid as they sit and the consistency will thicken naturally.
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