Pistachio Green Goddess Salad (Print)

Crisp greens tossed in creamy pistachio dressing, topped with crispy chickpeas and buttery avocado.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 400°F. Pat chickpeas dry with paper towel. 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. Remove from oven and let cool completely.
02 - In food processor, blend pistachios until finely chopped. Add Greek yogurt, parsley, basil, tarragon, lemon juice, garlic clove, olive oil, water, salt, and pepper. Blend until creamy and smooth, adding additional water as needed for desired consistency. Taste and adjust seasoning.
03 - In large bowl, combine romaine lettuce, spinach, cucumber, cherry tomatoes, and chives. Drizzle with pistachio dressing and toss until evenly coated.
04 - Top salad with diced avocado and crispy chickpeas. Serve immediately while chickpeas retain their crispness.

# Pro Tips:

01 -
  • The pistachio dressing is so good you'll want to spoon it over everything else you cook that week.
  • Those roasted chickpeas are genuinely addictive, and the salad feels substantial enough for lunch without being heavy.
  • It comes together in 40 minutes, most of which is just the oven doing the work while you chop vegetables.
02 -
  • If you make the dressing ahead, it actually tastes better the next day once the flavors have gotten to know each other, but the salad greens should be dressed right before eating or they'll wilt.
  • The chickpeas must be completely dry before roasting, or they'll steam instead of crisp, which defeats the entire purpose of roasting them.
03 -
  • Use the food processor even if you think the blender would work faster, it gives the dressing a better texture and incorporates the herbs more smoothly.
  • Taste the dressing before you assemble the salad so you can adjust the seasoning and know exactly how much dressing you need.
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