Salad · vegetarian

Green Goddess Chickpea Salad

There’s little buds on the redbud trees and the Bradford Pear trees are blossoming. Spring is in the air here in Oklahoma!

In just a few weeks, everything will green up and the daffodils will start blooming. Spring is my favorite time of year in Oklahoma, not just because of the return of beauty to the landscape, but because of all the wonderful produce we can get out of it.

Fresh herbs abound. Carrots taste sweeter. Microgreens and sprouts are on sale. I love spring produce and all it has to offer.

This salad is the perfect example of a spring salad. It’s herby, green and full of delicious vegetables. I made it vegetarian by adding chickpeas as my protein and it all worked well together.

Don’t skimp on the swiss cheese on this salad. It’s a strange cheese to add, sure, but it works with all the other ingredients we have going on here. It compliments the chickpeas, herbs, cherry tomatoes and cucumbers perfectly.


Green Goddess Chickpea Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A bright and flavorful salad with fresh herbs, chickpeas, tomatoes, cucumbers and cheese.


  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 English cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 4 oz. Swiss cheese, cubed
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 4 cups Romaine lettuce, chopped
  • Green Goddess dressing, for serving
  • Directions

    1. In a large bowl, toss romaine with tomatoes, parsley, chives and cucumber. Serve salad topped with cheese and chickpeas.
    2. Serve salad with Green Goddess dressing.

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