5.0 from 3 votes
Green Goddess Wedge Salad
Oh-so retro wedge salad goes vegan! A creamy, herby dressing smothers iceberg wedges that are then topped with sweet cherry tomatoes, avocado, scallions and smoky roasted chickpeas for crunch.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 289 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the Smoky Roasted Chickpeas:
- 1 teaspoon olive oil
- 1 15-ounce can chickpeas (garbanzo beans)
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
For the Green Goddess dressing:
- ¼ cup olive oil
- ½ medium avocado pitted and diced
- 3 tablespoons chopped scallions
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon Tahini sesame seed paste
- 1 medium clove garlic minced
- ¼ teaspoon kosher salt + more to taste
- ⅛ teaspoon freshly ground black pepper + more to taste
- 2-3 tablespoons water
For the Green Goddess Wedge Salad:
- 1 head iceberg lettuce outer leaves removed and cut into four wedges
- Green Goddess Dressing
- 1 pint Cherry or grape tomatoes halved
- ½ medium avocado pitted and diced
- 2-3 scallions sliced
- Smoky Chickpeas
- black pepper optional
Instructions
Make the Smoky Roasted Chickpeas:
- Preheat the oven to 400°F. Line a large rimmed baking sheet with a couple of layers of paper towels. Drain and rinse the chickpeas and pour onto the paper towel. Roll and blot the chickpeas until fairly dry. Transfer chickpeas to a medium bowl and discard the paper towels. Drizzle the olive oil over the chickpeas, along with the smoked paprika and salt. Stir gently and thoroughly to combine. Return the chickpeas to the bare baking sheet, spreading so they're in a single layer. Bake until browned and crisp, 30-40 minutes. Remove from the oven and let cool.
Cup of Yum
Make the Green Goddess Dressing:
- Add the olive oil, avocado, scallions, lemon juice, tarragon, tahini, garlic, ¼ teaspoon salt, and ⅛ teaspoon freshly ground pepper to the pitcher of a blender or to a food processor fitted with the S-blade. Pulse until completely pureed. Add water, one tablespoon at a time, and blend until the dressing is pourable but still thick. Taste and add additional salt and pepper if desired. Cover tightly and refrigerate until ready to serve.
Make the Green Goddess Wedge Salad:
- Arrange the iceberg wedges on single plates or a platter. Drizzle with the dressing and top with the tomatoes, avocado, scallions, and chickpeas. Grind some black pepper over the top if desired and serve.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Sodium
321mg
(13%)
Potassium
888mg
(25%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
2114IU
(42%)
Vitamin C
33mg
(37%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 321mg | 13% |
| Potassium | 888mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 33mg | 37% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.