Green Goddess Salad

🥘 Ingredients

• silken tofu 8 oz
• medium lemon 1
• extra virgin olive oil 1-2 tbsp
• fresh basil leaves 1 cup
• fresh mint leaves or fresh dill 1 handful
• scallion 1
• garlic cloves 2
• fine sea salt ½ tsp
• Freshly
• chickpeas 2
• extra virgin olive oil 2 tbsp
• Kosher
• heads Little Gem or romaine lettuce 2 oz
• small English cucumber 1
• scallions 3-4
• of your favorite fresh herbs such as mint, dill, basil, and/or flat-leaf parsley 1 handful
• roasted almonds ¼ cup
• medium ripe avocados 2
• broccoli sprouts 2-3 oz
• extra virgin olive oil 1 tbsp
• garlic powder 1 ½ tsp
• onion powder 1 ½ tsp
• dried oregano 1 ½ tsp
• cayenne pepper ¼ tsp

Green Goddess Dressing

1. 1

   Prepare: silken tofu , medium lemon , extra virgin olive oil , fresh basil leaves , fresh mint leaves or fresh dill , scallion , garlic cloves , fine sea salt , Freshly ground black pepper.
2. 2

   In a food processor, combine the silken tofu, lemon zest, 2 tbsp lemon juice, 1 tbsp olive oil, basil, mint, scallion, garlic, sea salt, and a few grinds of black pepper.
3. 3

   Blend until completely smooth and creamy, scraping down the sides as needed. Taste, adding an extra 1 tbsp olive oil for a more lush and rich taste and texture, more lemon juice for acidity, or more salt/pepper as needed.
4. 4

   Store in a sealed, labeled jar in the fridge for up to 5 days.
5. 5

   For the roasted chickpeas: chickpeas , extra virgin olive oil , Kosher salt and freshly cracked black pepper. For the salad: heads Little Gem or romaine lettuce , small English cucumber , scallions , of your favorite fresh herbs such as mint, dill, basil, and/or flat-leaf parsley , roasted almonds , medium ripe avocados , 1 1/4-1 1/2 cup Green Goddess Dressing (from meal prep), broccoli sprouts . For the spiced oil (optional, see note): extra virgin olive oil , garlic powder , onion powder , dried oregano , cayenne pepper .
6. 6

   Arrange a rack in the top third of the oven. Preheat the oven to 425°F / 220°C.
7. 7

   Prep the chickpeas: Add the chickpeas to a clean dish towel and gently pat to remove moisture.
8. 8

   Roast the chickpeas: Transfer the chickpeas to a rimmed sheet pan and toss with 2 tbsp olive oil, 1 1/2 tsp kosher salt, and several cracks of black pepper. Spread out in an even layer as best as you can. Roast for 25 minutes , then shake the pan. Return to the oven and bake until crispy and golden all over and browned in spots, another 5 to 10 minutes.
9. 9

   While the chickpeas roast, prep the salad. Chop the lettuce. Thinly slice or julienne the cucumber. Slice the scallions thinly. Tear the herbs with your hands, or chop. Roughly chop the almonds. Tear the avocado into small chunks with your hands, or dice, then season with a pinch of salt. TIP: If saving leftovers, only prep as much as you’ll eat.
10. 10

    Add the chopped lettuce to a large bowl. Whisk the Green Goddess Dressing (or shake the jar) if any liquid has settled. Drizzle the lettuce with 1 1/4 cup Green Goddess Dressing and toss to coat evenly. Taste, adding more dressing or salt/pepper as needed.
11. 11

    Make the Spiced Oil (optional): When the chickpeas are almost done, in a small skillet or saucepan, heat 1 tbsp olive oil over medium-low heat. In a small bowl, mix together the garlic powder, onion powder, oregano, and cayenne if using. Once the oil is warm, add the spices. Stir almost constantly for 30 seconds or until aromatic. Remove from the heat. Stir the Spiced Oil before using. Pour on top of the Roasted Chickpeas, tossing well with a spatula, until there are no clumps. Sprinkle the chickpeas with a bit of salt and let cool for 5 minutes to crisp up.
12. 12

    Assemble: Arrange the dressed lettuce on a serving platter or individual plates. Top with Roasted Chickpeas, cucumbers, scallions, herbs, chopped almonds, and sprouts, if using. Toss to combine. Scatter on avocado chunks right before serving.