1 (15 oz) can chickpeas, rinsed and drained
2 cups chopped romaine or butter lettuce
1 cup cucumber, diced
1 cup sugar snap peas, sliced
1 avocado, diced
2 green onions, thinly sliced
2 tbsp chopped fresh herbs (parsley, basil, or chives)
Green Goddess Dressing
1/2 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
1 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove
2 tbsp fresh basil
2 tbsp fresh parsley
1 tbsp chives
Salt and black pepper, to taste
2–3 tbsp water, to thin as needed
Add all dressing ingredients to a blender and blend until smooth and creamy. Adjust seasoning and thin with water if needed. In a large bowl, combine chickpeas, lettuce, cucumber, snap peas, avocado, green onions, and herbs. Toss gently with the green goddess dressing until evenly coated. Serve immediately, or chill for 15 minutes for extra freshness.
