Green Goddess Salad

5 from 2 votes

This vegan green goddess salad is made with chopped kale, cabbage, cucumber, and chickpeas, all tossed in a creamy, flavorful herb dressing. Light, refreshing, and perfect as a meal or side.

Prep Time15

Total Time15

Course: Lunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

Salad

4 cups green cabbage finely chopped
3 cups curly green kale finely chopped
1 cup mini cucumber diced
1 bunch green onions finely chopped
1 Tablespoon dried chives
½ cup chickpeas

Dressing

1 cup fresh basil
1 cup baby spinach
2 cloves garlic
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

Finely chop the green cabbage, kale, cucumber, and green onions. Take your time with this step. Chopping everything into small, even pieces is key for the best texture and flavor in every bite. Remove the thick stems from the kale before chopping.
Add the chopped cabbage, kale, cucumber, green onions, dried chives, and chickpeas to a large mixing bowl. Toss everything together to evenly combine, then set aside while you make the dressing.
Add all of the dressing ingredients (basil, baby spinach, garlic, shallot, fresh dill, lemon juice, olive oil, walnuts or cashews, nutritional yeast, apple cider vinegar, and salt) to a high-speed blender. Blend until the dressing is completely smooth and creamy. If it’s too thick, you can add a splash of water to thin it out slightly.
Pour the dressing over the chopped salad mixture and stir well until everything is evenly coated. Taste and adjust with more salt or lemon juice if needed.
Serve right away, or let it sit for 10–15 minutes to let the flavors really meld. This salad is delicious on its own, topped with your favorite protein, or served with tortilla chips for dipping.

Notes

Chop it fine: For the best texture, make sure to finely chop all the veggies. This helps the salad soak up the dressing and gives it that signature scoopable feel.
Use fresh herbs: Stick with fresh basil and dill for the best flavor. Dried herbs won’t give the same fresh, vibrant taste.
Nut-free option: Use sunflower seeds or hemp seeds instead of walnuts or cashews for a nut-free version of the dressing.
Dressing too thick? Add a splash of water or lemon juice to thin it out as needed.
Make ahead: You can prep the salad and dressing ahead of time. For best results, store them separately and toss together just before serving.
Storage: Leftovers keep well in the fridge for 3–4 days. Just give everything a good toss before enjoying.

Nutrition