Green Goddess Salad with Crispy Chickpeas

Sides & Salads | 4 servings

This verdant salad is practically a garden in a bowl—fresh herbs, spinach, and cucumber create an herbaceous backdrop that channels the Number 3's cooling freshness, while crispy roasted chickpeas add textural interest and substance. A bright herb vinaigrette spiked with lime and habanero brings everything together with layers of complexity, proving that salad can absolutely be exciting enough to star alongside your cocktail.

Ingredients

• 1 can chickpeas, drained and rinsed
• 6 cups fresh spinach and mixed greens
• 2 cups English cucumber, sliced into half-moons
• 1 cup fresh herbs (parsley, basil, dill, mint), torn
• 1/2 cup fresh peas
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon habanero powder
• 2 garlic cloves, minced
• 1 tablespoon honey
• Sea salt and white pepper

Instructions

1. Toss chickpeas with 1 tablespoon olive oil, paprika, salt, and pepper.
2. Spread on baking sheet and roast at 400°F for 20-25 minutes until crispy; cool.
3. Whisk together lime juice, 2 tablespoons olive oil, habanero powder, garlic, and honey in a small bowl.
4. Season vinaigrette with salt and white pepper.
5. Combine greens, cucumber, fresh herbs, and peas in a large bowl.
6. Drizzle with dressing and toss gently.
7. Top with crispy chickpeas just before serving.