Green Goddess Salad

This vegan green goddess salad combines finely chopped kale, cabbage, cucumber, and chickpeas, all coated in a smooth and flavorful herb dressing. It is fresh, light, and works well as a main dish or a simple side.

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Course: Salad

Prep Time: 15

Cook Time: 15

Servings:

Calories: 222kcal

Author: Liora

Ingredients

SALAD

4 cups green cabbage finely chopped
3 cups curly kale finely chopped (stems removed)
1 cup cucumber diced
1 bunch green onions finely chopped
1 tablespoon dried chives
½ cup chickpeas

DRESSING

1 cup fresh basil leaves
1 cup baby spinach
2 garlic cloves
1 small shallot
2 tablespoons fresh dill
6 tablespoons lemon juice
¼ cup olive oil
¼ cup walnuts or cashews
⅓ cup nutritional yeast
2 tablespoons apple cider vinegar
1 teaspoon salt

Instructions

Prepare the vegetables by finely chopping the cabbage, kale, cucumber, and green onions. Make sure the pieces are small and even, as this helps improve both texture and flavor. Remove any tough stems from the kale before chopping.
Place the chopped vegetables into a large mixing bowl. Add the dried chives and chickpeas, then mix everything together until well combined. Set the bowl aside.
Prepare the dressing by adding the basil, spinach, garlic, shallot, dill, lemon juice, olive oil, nuts, nutritional yeast, apple cider vinegar, and salt to a blender. Blend until the mixture becomes smooth and creamy. If the texture is too thick, add a small amount of water and blend again until it reaches the desired consistency.
Pour the dressing over the salad mixture. Stir well to ensure all the ingredients are evenly coated. Taste and adjust the seasoning if needed by adding more salt or lemon juice.
Serve immediately, or allow the salad to rest for 10 to 15 minutes before serving. This resting time helps the flavors blend together. The salad can be enjoyed on its own, paired with a protein, or served as a dip with chips.

Notes

CHOP FINELY: Cutting the vegetables into small pieces helps the dressing spread evenly and creates a better overall texture.
USE FRESH HERBS: Fresh basil and dill provide a stronger and more natural flavor compared to dried versions.
NUT-FREE OPTION: Replace the walnuts or cashews with sunflower seeds or hemp seeds if needed.
ADJUST THE DRESSING: If the dressing is too thick, add a small amount of water or lemon juice to make it smoother.
MAKE AHEAD: The salad and dressing can be prepared in advance. For best results, store them separately and mix just before serving.
STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving again.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition