Make Your Own Green Goddess Dressing - Farm to Fork - America's Heartland

Ingredients

• 1 14‑ounce can Garbanzo Beans (Chickpeas) (rinsed, drained, and patted dry)
• 2 teaspoons Olive Oil (for coating chickpeas)
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Cayenne Pepper
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt (plus more for dressing)
• 1 cup Greek Yogurt (full‑fat or low‑fat)
• 2 tablespoons White Wine Vinegar
• 0.5 Shallot (roughly chopped)
• 1 clove Garlic (peeled)
• 1 tablespoon Fresh Basil (packed)
• 1 tablespoon Fresh Dill (packed)
• 1 tablespoon Fresh Parsley (packed)
• 1 tablespoon Fresh Mint (packed)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Olive Oil (for dressing)
• to taste Black Pepper
• 4 cups Little Gem Lettuce (torn into bite‑size pieces)
• 1 Persian Cucumber (thinly sliced)
• 1 Avocado (peeled, pitted, cubed)

Instructions

1. Dry and Season Chickpeas

   Pat the rinsed chickpeas completely dry with paper towels, place them on a parchment‑lined baking sheet, drizzle with 2 tsp olive oil, and sprinkle the cumin, cayenne, paprika, and salt. Toss until evenly coated and spread in a single layer.

   Time: PT5M

2. Roast Chickpeas

   Preheat the oven to 425°F. Roast the seasoned chickpeas for about 20 minutes, shaking the pan halfway through, until they turn golden‑brown and start to crack open.

   Time: PT20M

   Temperature: 425°F

3. Prepare Dressing Ingredients

   Roughly chop half a shallot and peel the garlic clove. Measure out the herbs (basil, dill, parsley, mint) and set aside.

   Time: PT3M

4. Blend Dressing

   In the food processor combine Greek yogurt, white wine vinegar, shallot, garlic, all herbs, Dijon mustard, 1 tbsp olive oil, and a generous pinch of salt and pepper. Process until smooth.

   Time: PT2M

5. Prep Fresh Vegetables

   Thinly slice the Persian cucumber, cube the avocado, and tear the little gem lettuce into bite‑size pieces.

   Time: PT5M

6. Assemble Salad

   In a large mixing bowl combine lettuce, cucumber, and avocado. Drizzle 2–3 tbsp of the green goddess dressing over the greens and toss gently. Add the roasted chickpeas on top and give a final light toss.

   Time: PT5M

7. Serve

   Transfer the tossed salad to a serving plate or bowl, garnish with a few extra herb leaves if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

9 g

Carbohydrates

28 g

Fat

22 g

Fiber

9 g