# What Goes In:
→ Salad
01 - 4 cups chopped romaine lettuce
02 - 2 cups baby spinach, roughly chopped
03 - 1 cup diced cucumber
04 - 1 cup halved cherry tomatoes
05 - 1 large ripe avocado, diced
06 - 1/4 cup fresh sliced chives
→ Crispy Chickpeas
07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
→ Pistachio Green Goddess Dressing
12 - 1/2 cup unsalted shelled pistachios
13 - 1/2 cup Greek yogurt or dairy-free alternative
14 - 1/4 cup fresh parsley leaves
15 - 1/4 cup fresh basil leaves
16 - 2 tablespoons fresh tarragon leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 small garlic clove
19 - 2 tablespoons olive oil
20 - 2 tablespoons water, plus more as needed
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a baking sheet and roast for 20 minutes, shaking halfway through, until golden and crispy. Remove and allow to cool completely.
02 - In a food processor, pulse pistachios until finely chopped. Add Greek yogurt, parsley, basil, tarragon, lemon juice, garlic clove, olive oil, water, salt, and black pepper. Blend until creamy and smooth, adding additional water as needed to reach desired consistency. Taste and adjust seasonings.
03 - In a large bowl, combine romaine lettuce, spinach, cucumber, cherry tomatoes, and chives. Drizzle with pistachio dressing and toss thoroughly to coat all ingredients evenly.
04 - Top the dressed salad with diced avocado and crispy chickpeas. Serve immediately while chickpeas remain crispy.
