This Greek Chickpea Salad with Green Goddess Dressing is a healthy, satisfying meal in a bowl. It’s protein-packed, vegetarian and super easy and flavorful!
Happy New Year friends!
Hope you all had a wonderful holiday season. Don’t mean to be a Debbie Downer, but the party’s over! Wah wah. Time to step away slowly from the cookie tray and move on to healthier things.
Did you notice I said, step away slowly. No need for rushing. We do all things in balance here at the BHK. Doing anything cold turkey is not an option we live by. We try to balance things out and do all things in moderation. I’ve found in the long run it’s easier that way and how changes for the better happen successfully.
Yes, we all may have indulged a bit over the holidays, but now it’s time to add some delcious, more wholesome things to our repertoire, still treating ourselves every once in a while to something decadent and deserved.
Let’s start this January of 2021 with this Greek Chickpea Salad with Green Goddess Dressing, shall we?
I enjoyed something similar at my good friend Janice’s a few months back and knew I’d want to share.
I had never tried green goddess dressing and thought it was a super delicious choice for the Greek salad she prepared. I’ve had many a Greek salad in my day, but it’s always been dressed with a vinaigrette of some sort. I have to say, I really think it’s much tastier with the green goddess dressing.
The dressing is a simple combination of mayonnaise, sour cream, garlic, fresh tarragon, parsley, chives, a smidge of olive oil, lemon juice, salt and pepper and anchovy paste (optional).
A traditional Greek salad does not contain lettuce, but mine has a chopped romaine base. It also has chickpeas to make this salad really satisfying, cubed, crunchy English cucumber, red onion, grape tomatoes, Kalamata and green olives and some salty feta cheese. Seriously, this salad is perfect for lunch, dinner or your weekly meal prep. The added chickpeas make it really filling, so it’s more of a meal. Enjoy it with some of my warm easy naan bread on the side and I guarantee this salad will be a weekly favorite. Enjoy!
A Few Cook’s Notes for Greek Chickpea Salad with Green Goodess Dressing Recipe:
I use anchovy paste in my green goodess dressing, but it’s totally optional.
The recipe for the dressing makes more than you’ll need, so you can use the leftovers as a dip for veggies.
I combine all the salad ingredients in a large bowl and serve it with the dressing on the side, so people can dress their own salads with as much as they want.
Green Goddess Dressing
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 clove garlic, minced
- 1/2 cup fresh parsley, chopped
- 3 Tbsp. tarragon, chopped
- 3 Tbsp. chives, chopped
- 2 Tbsp. freshly squeezed lemon juice
- 1 tsp. anchovy paste
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 6 cups chopped romaine lettuce
- 1 15-oz. can chickpeas, drained and rinsed
- 1 English cucumber, partially peeled and diced
- 1/2 cup Kalamata and green olives, pitted
- 1/2 cup red onion, chopped
- 1 pint grape tomatoes, halved
- 1 cup crumbled feta cheese
Green Goddess Dressing
- In a small food processor, combine all ingredients and puree until smooth, about one minute. Can be made ahead of time and chilled in the refrigerator.
- In a large bowl, combine all salad ingredients and toss gently to combine. Serve with green goddess dressing on the side.