(Little) Green Goddess Chickpea Salad
Can be served alone as a salad , as a lettuce wrap, or smashed and spread on a slice of sprouted bread!
Servings
5servings
Servings
5servings
Ingredients
Green Goddess Dressing
  • 1/4cup arugula
  • 1/4cup fresh basil
  • 1/8cup parsley
  • 1/4cup green onionssliced
  • 2cloves garlic
  • 1 lemonzest and juice
  • 1 1/2 avocados(can substitute tahini)
  • 1/2tsp. sea salt
  • 1/4cup extra virgin olive oil
  • pinch cayenne pepper
  • 2Tbsp. apple cider vinegar
Green Goddess Salad
  • 3cans chickpeasdrained and rinsed
  • 3 shallotsminced
  • 1/4cup capersdrained
  • parsleyfor garnish
Instructions
Green Goddess Dressing
  1. Combine first 5 ingredients in a food processor or vitamix, and blend until finely chopped. Add remaining ingredients, except apple cider vinegar, and blend until smooth. Drizzle in the apple cider vinegar until desired tang and consistency are reached.
  2. Store in a glass jar in the fridge, with a piece of plastic wrap over the surface to prevent browning, for up to a week.
Green Goddess Salad
  1. Drain and rinse chickpeas and pour into a large bowl. Stir in the dressing, several tablespoons at a time, and mix well. Add in the capers and shallots and combine. Garnish with lemon slices and parsley and a few reserved shallots and capers.
  2. Serve as a salad, alongside a green salad. Or smash and serve on sprouted bread, or as a lettuce wrap.