Pistachio Green Goddess Salad (Printable Version)

A vibrant salad with herb-packed pistachio dressing, crispy chickpeas, avocado, and mixed greens.

# What You'll 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 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 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 a food processor, blend pistachios until finely chopped. Add Greek yogurt, parsley, basil, tarragon, lemon juice, garlic, olive oil, water, salt, and pepper. Blend until creamy and smooth, adding more water as needed for 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 until evenly coated.
04 - Top salad with diced avocado and crispy chickpeas. Serve immediately.

# Expert Suggestions:

01 -
  • The pistachio dressing is creamy and herbaceous without being heavy, and you can actually taste the individual flavors instead of one generic herb bomb.
  • Those roasted chickpeas hit different—they stay crispy even when tossed with dressing, giving you crunch that doesn't disappear five minutes later.
  • It comes together in under 40 minutes, but feels fancy enough to serve when people are coming over.
02 -
  • The dressing gets thicker as it sits because the pistachios continue to release their oils, so make it slightly thinner than you think you want it and it'll be perfect by the time you're ready to dress the salad.
  • If you pat those chickpeas dry and don't skip that step, they'll crisp up properly instead of steaming themselves into submission in the oven.
03 -
  • Taste your dressing before you dress the salad so you can adjust the seasoning when you have time, not when you're already eating with a disappointed expression.
  • If pistachios aren't in your budget or pantry that day, roasted sunflower seeds or cashews will work just fine though the flavor profile shifts slightly.
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