Healthy Recipe: Green Goddess Salad with Chickpeas, Avocado & Sprouts


Green Goddess Salad with Chickpeas, Avocado & Sprouts

Recipe by Charity Ferreira | Photo by Erin Kunkel

The creamy dressing on this colorful, crunchy veggie salad is packed with gorgeous green herbs, which contain a surprising amount of antioxidants. You can make green goddess with equal parts basil, tarragon, and parsley, or use more or less of whatever fresh herbs you have available, as long as it’s just over a cup total. You won’t need all of the dressing, so enjoy leftovers as a tempting dip for raw veggies or whole-wheat crackers.

English cucumbers have a thin, ridged, unwaxed peel and are less watery than the slicing cucumbers commonly found in the market. If you can’t find an English cucumber, use a regular cucumber and peel it first.


For the dressing:
1 cup (8 oz/250 g) plain non- or low-fat Greek yogurt
½ cup (½ oz/15 g) fresh basil leaves
½ cup (½ oz/15 g) fresh parsley leaves
2 tablespoons fresh tarragon leaves
¼ cup (2 fl oz/60 ml) fresh lemon juice
¼ cup (2 fl oz/60 ml) extra-virgin olive oil
4 green onions, roughly chopped
1 clove garlic, peeled
Salt and freshly ground pepper

1 bunch dinosaur or lacinato kale leaves, ribs removed, sliced into 1/8-inch (3-mm) strips
1 cup (6 oz/185 g) cooked chickpeas, rinsed and drained if canned
1 cup (6 oz/185 g) halved cherry tomatoes
1 cup (5 oz/155 g) diced English cucumber (see note)
1 avocado, pitted, peeled, and sliced
1 cup (1 oz/30 g) sprouts, such as alfalfa or other veggie sprouts
2 tablespoons sunflower seeds


To make the dressing, in a blender or food processor, add the yogurt, basil, parsley, tarragon, lemon juice, olive oil, green onions, and garlic. Blend until smooth. Season with salt and pepper to taste. Set aside.

Divide the kale between bowls. Mound the chickpeas, tomatoes, and cucumber on top. Arrange the avocado slices and sprinkle with the sunflower seeds. Drizzle with some of the dressing and serve.

Makes 4 servings and 2 cups (16 fl oz/500 ml) dressing

Nutrition Facts (per serving)

Calories 270
Protein 12 g
Total fat 16 g
Saturated fat 2 g
Carbs 25 g
Fiber 8 g
Sugar 6 g
Sodium 156 mg

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