Greek Goddess Salad

overhead image of green goddess salad in a white bowl

5 from 6 votes

With all of the color and flavor of a classic Greek salad plus a creamy, herby Green Goddess Salad Dressing, this salad is great as a side dish or hearty enough to serve as a main course. Warm roasted chickpeas add delicious vegetarian protein. This salad is great served with warm pita bread for scooping up salad and dipping in leftover dressing.

Prep Time45

Cook Time20

Total Time1 5

Course: Salad

Cuisine: Greek

Keyword: easy salad, easy salad recipe, Entree Salad, gluten free, plant based, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $7.00

Equipment

Mixing Bowls
Half Sheet Pan
Blender

Ingredients

Green Goddess Dressing:

1/4 cup Mayonnaise
3/4 cup Plain or Greek Yogurt
1/4 cup packed Fresh Basil Leaves
1/4 cup Olive Oil
2 Tablespoons chopped Fresh Chives, Parsley, or Green Onions
2 Tablespoons Lemon Juice
1 teaspoon Worcestershire Sauce (see note)
1/2 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder

Salad:

1 15 ounce can Chickpeas / Garbanzo Beans, drained and rinsed
2 Tablespoons Olive Oil
1 teaspoon Paprika
1 teaspoon Dried Oregano
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
8 cups Chopped or Torn Green Leaf Lettuce
1 cup Cherry Tomatoes, halved
1/2 Cucumber, chopped
1/2 cup pitted Kalamata Olives, sliced in half
1 cup crumbled or cubed Feta
1/4 cup Diced or Thinly Sliced Red Onion

Instructions

Preheat the oven to 425°F / 218°C.
In a large bowl, combine the chickpeas with 2 Tablespoons of olive oil and then with the paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread chickpeas on a sheet pan and roast in the oven, shaking the pan a few times during cooking, until golden brown, about 20 minutes.
Next, blend together all of the dressing ingredients until very smooth. Taste the dressing and season with some more salt, if needed.
Assemble the salads by making a bed of lettuce in serving bowls. Top the lettuce with tomatoes, cucumber, olives, crumbled feta, and red onions. Scatter the warm chickpeas over top.
Add dressing until the salad is dressed to your liking. Enjoy!

Notes

Extra Dressing - You may not need all of the dressing for this salad. Store leftovers in an airtight container in the refrigerator for up to 4 days and use it on sandwiches or as a dip for vegetables or pita chips.

Worcestershire Sauce - Most worcestershire sauce contains anchovies, so if fish is not in your diet, skip it or use soy sauce or Tamari instead to give the sauce a hint of savory umami flavor.

Nutrition