Chopped Salad Recipe

Prep vegetables

Thinly slice the radishes into quarter-moons or matchsticks, depending on preference. Trim the sugar snap peas, remove strings if present, and thinly slice them on the diagonal. Julienne or small-dice the tricolor carrots so pieces are roughly the same size as the radish slices. Thinly slice the red onion into half-moons and chop the fresh herbs finely. If using mixed greens, rinse and spin dry.

In a large bowl combine the prepared radishes, sugar snap peas, tricolor carrots, red onion, chopped herbs and mixed greens (if using). Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss gently to combine. Zest the lemon over the salad and reserve the lemon for the dressing.

Preheat the oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels, removing any loose skins for maximum crispiness.

Toss the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika and 1/4 teaspoon fine salt until evenly coated.

Spread the chickpeas in a single layer on a rimmed baking sheet. Roast for 20–30 minutes, shaking the pan every 8–10 minutes, until deeply golden and crisp. Remove from oven and let cool — they will crisp further as they cool. Taste and adjust seasoning if needed.

Reserve the roasted chickpeas until ready to top the salad. They can be made ahead and stored airtight for 1–2 days.

In a blender or food processor add 1/2 cup Greek yogurt, 2 teaspoons mayonnaise (if using), 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 cup parsley, 2 tablespoons chives, 1 tablespoon tarragon or basil (if using), 1/2 teaspoon anchovy paste (if using), 1 minced garlic clove, 1 teaspoon rinsed capers (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend until smooth, scraping down the sides as needed. If the dressing is too thick, add up to 1 tablespoon water to reach desired pourable consistency. Taste and adjust acidity with more lemon juice or salt as needed.

Transfer dressing to a jar and refrigerate for at least 10 minutes to let flavors meld. Stir or shake before using.

Just before serving, drizzle about half of the green goddess dressing over the chopped salad and toss gently to coat evenly. Add more dressing to taste, leaving some on the side for guests.

Scatter the crispy garlic-herb chickpeas over the top of the salad for crunch. Finish with a quick squeeze of lemon if desired and a final sprinkle of chopped herbs.

Serve immediately so chickpeas remain crisp. Leftover dressing can be refrigerated for up to 5 days; leftover salad is best eaten within a day to preserve texture.