my favorite vegan green goddess salad!!
another way to eat your greens… this miso green goddess cabbage salad with roasted pistachios & za’atar! Obsesssssed with this salad, it’s so simple to make, crunchy, creamy, fresh, and bright. All of the things a salad needs to not be sad, and for you to not be sad while eating it. You’re going to love this and i hope you enjoy
Ingredients
Chickpeas
1 can chickpeas, drained, rinsed, and dried very well
2 tsp za’atar (i use @hayati)
kosher salt, to tase
freshly ground black pepper, to taste
Extra-virgin olive oil
Salad
1 small head of green cabbage, thinly sliced
1 cup Persian cucumbers, chopped
1 cup snap peas, thinly sliced
1/2 cup pistachios, roasted and salted
1 tsp za’atar (i use @hayati )
Miso Green Goddess Dressing
1 1/2 cup raw cashews, soaked overnight or for 1 hour in hot water
1 lemon, juiced
1/4 cup chives
1/2 cup fresh parsley
1/2 cup fresh basil
1/2 tbsp white miso paste
1 tbsp maple syrup
Kosher salt, to taste
CHICKPEAS: Preheat oven to 400 degrees. Ensure your chickpeas are drained, rinsed, and thoroughly dried with paper towels - this will allow it to crisp up in the oven. Add the chickpeas to a baking sheet lined with parchment paper, and drizzle generously with olive oil, and season with salt, pepper, and za’atar. Mix to combine. Roast in the oven, undisturbed, for around 30-35 minutes, or until they’ve slightly shrunken and are golden brown. Let cool to crisp up.
DRESSING: Soak the cashews in hot water for one hour. Add to a blender with the rest of the ingredients for the dressing adjusting to taste with salt and lemon as desired, and with water to adjust consistency.
Combine the salad ingredients in a bowl, top with chickpeas, and toss in the dressing. You may have some extra dressing leftover - so use as much as you’d like. Enjoy topped with flaky salt and za’atar. healthy recipes, healthy salad, salad recipe, fiber recipe, vegan recipes, supermodel snacks, plant based protein
This miso green goddess cabbage salad is truly a refreshing twist on classic green salads, perfect for anyone looking to boost their vegetable intake with bold, lively flavors. One thing I love about this recipe is how it beautifully balances textures — the crunch of thinly sliced cabbage and snap peas contrasts wonderfully with the creamy, nutty cashew miso dressing. The roasted chickpeas seasoned with za'atar add a delightful crispness and a fragrant, earthy depth that makes this salad so satisfying. From my experience, soaking the cashews properly is key to achieving that luscious, creamy consistency in the dressing without any dairy. Soaking them overnight or at least for an hour in hot water softens the nuts, which blends smoothly with fresh herbs like parsley, basil, and chives. The use of white miso paste in the dressing not only introduces a subtle umami flavor but also complements the lemon’s brightness and the hint of maple syrup for balanced sweetness. I also appreciate that this salad is incredibly adaptable. For instance, adding Persian cucumbers adds a mild, crisp freshness that complements the tangy za'atar seasoning sprinkled throughout. Roasting the pistachios beforehand enhances their natural nuttiness and adds a savory crunch, making it feel like a more indulgent salad. For those new to za'atar, it’s a Middle Eastern herb and spice blend known for its fragrant, tangy, and slightly nutty profile, and it pairs excellently with the other ingredients here. If you can, try to use high-quality za'atar like the one mentioned from Hayati to really elevate the flavor. Lastly, I often sprinkle a pinch of flaky salt on top before serving — it brings out all the fresh and roasted flavors beautifully. Overall, this salad is not only nutritious and packed with fiber and plant-based protein but keeps your taste buds excited. It’s perfect as a light lunch, a side dish, or even a snack. If you're craving a salad that feels anything but "sad," give this recipe a try—you'll likely find it becoming your favorite healthy go-to just like me!
That looks so delish 😋