Green Goddess Salad Recipe

Prepare lettuce

Wash and dry the romaine leaves thoroughly. Chop or tear into roughly 1- to 1½-inch pieces and place in a large salad bowl.

Prepare cucumber

Trim the ends of the English cucumber. Slice in half lengthwise, scoop out large seeds if desired, then slice into 1/4-inch half-moons. Add to the bowl with romaine.

Prepare tomatoes

Halve the cherry tomatoes (or quarter if large) and add to the bowl.

Prepare red onion

Thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the salad bowl.

Add herbs and feta

Add the chopped parsley, sliced chives, and crumbled feta to the salad bowl. Toss gently to combine when dressing is ready.

Blend dressing

In a blender or food processor combine mayonnaise, Greek yogurt, parsley leaves, chives, tarragon, lemon juice, olive oil, anchovy fillets (if using), garlic clove, salt, and black pepper. Blend until smooth.

Adjust consistency and seasoning

If the dressing is too thick, add up to 2 tablespoons of water, one tablespoon at a time, and pulse to reach a creamy pourable consistency. Taste and adjust salt, lemon, or pepper as needed.

Dry chickpeas

Pat the rinsed chickpeas very dry with paper towels. Removing surface moisture helps them crisp.

Roast chickpeas

Preheat oven to 425°F (220°C). Toss the dried chickpeas with 1 tablespoon olive oil, za'atar, smoked paprika (if using), and 1/4 tsp salt on a rimmed baking sheet in a single layer. Roast for 20–30 minutes, shaking the pan every 8–10 minutes, until chickpeas are deeply golden and crisp. Remove from oven and cool slightly; they will crisp more as they cool.

Reserve for garnish

Once cooled, taste and if desired sprinkle a tiny extra pinch of za'atar before using to garnish the salad.

Dress the salad

Pour about half to two-thirds of the green goddess dressing over the salad (start with less; you can always add more). Gently toss to coat the leaves, cucumbers, tomatoes, and onion evenly.

Plate and garnish

Transfer dressed salad to serving plates or leave in the large bowl. Scatter the crispy za'atar chickpeas over the top, then finish with a drizzle of the remaining tablespoon of olive oil and a squeeze of lemon wedges to taste.

Serve

Serve immediately so the chickpeas remain crisp. Pass extra dressing on the side.