Green Goddess Salad
Prep time
Total time
Serves: 2-5
  • 7-8 cups fresh greens
  • ½ cups carrot, thinly sliced
  • ½ cup red radish, thinly sliced
  • ¼ cup celery, thinly sliced
  • ¼ cup roasted & salted pepitas
  • 1 15 oz can chickpeas, drained
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup mayo
  • 1 Tbsp dijon mustard
  • ½ Tbsp maple syrup or honey
  • 1 Tbsp balsamic Vinegar
  • ½ Tbsp water
  1. Preheat the oven to 400°F.
  2. On a baking sheet, pour out the drained can of chickpeas and pat them with a towel to dry. Coat them with the olive oil, paprika, garlic powder, onion powder, salt and pepper. Bake in the preheated oven for 15 minutes.
  3. In a large bowl, toss together the greens, carrots, radishes, celery and pepitas.
  4. For the dressing, mix together the mayo, dijon mustard, maple syrup, balsamic vinegar and water until creamy.
  5. Once the chickpeas are done cooking, add them to the salad mixture.
  6. Finally, add the dressing.
  7. Enjoy :)
This will serve 2 as a full meal and 4-5 as a side salad.
This should keep in the fridge for a day or two before it gets soggy. If you know you will only eat part of it, wait to put the dressing on it until you are ready to eat.
Recipe by Cook up Love at