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High Protein Green Goddess Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Sammi Brondo

Ingredients

Dressing

  • 1/4 cup fresh basil tightly packed
  • 1/2 cup baby spinach tightly packed
  • 1 small shallot roughly chopped
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1/4 cup tahini
  • 1/2 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 lemon juiced
  • Salt

Crispy chickpeas

  • 1 can of chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt

Salad

  • 3-4 cups romaine lettuce finely chopped
  • 1/3 cup green onion chopped
  • 2-3 Persian cucumbers thinly sliced
  • Rotisserie chicken shredded
  • Optional: pita chips or tortilla chips to scoop

Instructions

  • Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  • Drain and rinse the chickpeas. Dry them well with a paper towel or kitchen towel. Toss chickpeas with olive oil, paprika, garlic powder, and salt and spread them evenly on the lined baking sheet. Bake in the preheated oven for 30 minutes, tossing halfway.
  • While chickpeas are in the oven, prepare the salad and dressing. Add all dressing ingredients to a powerful blender and blend until smooth. The dressing will be smooth, thick, and creamy. For a thinner dressing, add more olive oil.
  • Assemble the salad. In a large bowl, add the chopped lettuce, green onion, and sliced cucumber. Add the dressing and toss well to combine. Top with the shredded rotisserie chicken and cooled crispy chickpeas.