Green Goddess Chickpea Salad
Posted on: March 13, 2025. Updated on: March 13, 2025.
by Carolina Gelen
Table of Contents
Green Goddess Chickpea Salad
This green goddess chickpea salad is here to celebrate all the crunchy green veggies, greens and herbs in your kitchen. Chickpeas, celery, chopped arugula and sweet sugar snap peas get tossed in a creamy, zesty and bright green goddess dressing that packs so much flavor. In a blender, combine your favorite herbs, a few dollops of hummus and aromatics and blend until smooth. You’ll be left with an irresistibly creamy, bright green-colored dressing for your salad. Serve the salad on its own or as a hummus plate and enjoy with crunchy pita chips.
Looking for more dinner ideas? Try:
- caramelized fennel pasta
- garlic herb pasta with spaghetti squash
- orange chicken roast with fennel and shallots
- one-pan lemon pepper salmon with leeks
- salmon bisque
- sesame chicken pot pie
- miso white bean soup with roasted tomatoes
- sun-dried tomato soup with grilled cheese croutons
- French dip pizza
- one-pot white bean soup with turkey, leeks and kale
- fish katsu piccata
Green Goddess Chickpea Salad
Servings: 4
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Herby Panko
- 3 tablespoons oil
- 1 teaspoon oregano
- 1 teaspoon fennel seeds
- 1 teaspoon dill weed
- 2 garlic cloves, grated
- 1/2 cup panko
- Zest of 1 lime
- Salt
Green Goddess Dressing
- Juice of 2 limes, about 3 tablespoons
- 3 scallions, chopped
- 1 jalapeño, chopped
- 1/2 bunch (1 packed cup) fresh parsley
- 1/2 bunch (1 packed cup) fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 2 large dollops (about 1/2 cup) hummus
- Salt
Green Goddess Chickpea Salad
- 3 celery sticks, diced
- 2 handfuls arugula, chopped
- 2 handfuls sugar snap peas, thinly sliced
- 1 x 15.5 oz can chickpeas, rinsed and drained
Additional
- 8 oz hummus, for serving
- Toasted pita or pita chips, for serving
Instructions
- Make the herby panko: In a small pan over medium heat, add the oil, oregano, fennel, dill, garlic and cook, stirring frequently for 3 minutes, until fragrant. Add the panko, a pinch of salt and reduce the heat to medium-low. Cook, stirring frequently, until the panko develops a golden exterior, about 3 minutes. Add the panko to a small bowl. Zest 1 lime and mix until combined.
- Make the green goddess dressing: To a blender, add the juice of 2 limes, scallions, jalapeño, parsley, cilantro, olive oil, garlic, hummus and a pinch of salt. Blend until smooth.
- Make the green goddess chickpea salad: To a large bowl, add the celery, arugula, sugar snap peas, and chickpeas. Season with a big pinch of salt. Pour the dressing over the salad and toss to coat.
- Serve the salad on its own or over a hummus plate. Top with crispy panko and serve with toasted pita or pita chips.
