A hearty and satisfying green goddess salad with roasted harissa chickpeas, perfect as a main or side dish. This vegetarian salad is enhanced with a creamy yogurt dressing and topped with fresh vegetables and herbs.
1: To make dressing, add basil, parsley, green onion, yogurt, 1 tsp salt, lemon juice, lemon zest, 2 tbsp olive oil, capers, anchovies, and garlic to a blender or food processor and blend until smooth.
2: To make roasted chickpeas, preheat oven to 375°F.
3: Add chickpeas to a medium-sized bowl and drizzle with 1 tbsp olive oil, 1 tsp harissa seasoning, and ½ tsp salt. Toss well to thoroughly combine.
4: Add to a parchment lined baking sheet and bake for 45 minutes until deep golden brown and crispy.
5: To make salad, add little gems, cucumber, avocado, and sprouts to a large salad bowl.
6: Top with half of your roasted chickpeas.
7: Drizzle with desired amount of dressing, you will not need it all, and toss well.
8: Top with chives and a few extra chickpeas.
