Green Goddess Bowl

Ingredients

• ½ cup fresh basil leaves
• ½ cup fresh parsley leaves
• 2 tablespoons fresh tarragon leaves (or dill)
• ½ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons raw unsalted pepitas (pumpkin seeds)
• 1 clove garlic cloves
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 4 cups mixed tender greens (arugula, spinach, or lettuce)
• 1 avocado ripe avocado
• ½ cucumber English cucumber
• 4 radishes radishes
• ½ cup fresh corn kernels (or thawed frozen)
• 1 cup cherry tomatoes
• 3 tablespoons raw unsalted pepitas (pumpkin seeds)
• ¼ cup microgreens (optional, for garnish)

Instructions

1. 1

   Roughly chop 0.5 cup of fresh basil leaves, 0.5 cup of fresh parsley leaves, and 2 tablespoons of fresh tarragon (or dill if you prefer a different herb profile). Add them to a blender along with 1 peeled garlic clove, 2 tablespoons of raw pepitas, 0.5 cup of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly cracked black pepper.

2. 2

   Blend on medium-high speed for 30-45 seconds, until the dressing is smooth and bright green with no large herb chunks remaining. If it seems too thick, add 1 tablespoon of water at a time and blend again. Taste and adjust seasoning with more salt or lemon juice if needed. Transfer to a small bowl and set aside.

3. 3

   Preheat your oven to 425°F. Spread one drained and rinsed 15-ounce can of chickpeas on a clean kitchen towel and pat them completely dry — removing all surface moisture is essential for crispiness. Transfer the dry chickpeas to a small bowl.

4. 4

   Drizzle 1 tablespoon of extra-virgin olive oil over the chickpeas, then sprinkle with 0.5 teaspoon of smoked paprika, 0.25 teaspoon of garlic powder, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly cracked black pepper. Toss with a spoon until every chickpea is evenly coated.

5. 5

   Spread the chickpeas in a single layer on a rimmed baking sheet. Roast at 425°F for 15-18 minutes, shaking the pan halfway through. They're ready when deeply golden and crispy — they should sound hollow when you tap one with a spoon. Set aside to cool slightly; they'll crisp up more as they cool.

6. 6

   While the chickpeas roast, prepare your vegetables. Slice 1 ripe avocado in half lengthwise, remove the pit, and gently scoop the flesh into half-inch thick slices. Dice 0.5 English cucumber into 1/4-inch pieces. Thinly slice 4 radishes on a mandoline or with a knife — they should be paper-thin for a peppery crunch. Quarter 1 cup of cherry tomatoes lengthwise.

7. 7

   Divide 4 cups of mixed tender greens between two large bowls, arranging them as your base. Drizzle each bowl with 2-3 tablespoons of the green goddess dressing and gently toss the greens until lightly coated.

8. 8

   Arrange the avocado slices, cucumber, radishes, cherry tomatoes, and 0.5 cup of fresh corn kernels in distinct sections on top of each bowl. Scatter the warm roasted chickpeas evenly over both bowls. Sprinkle 1.5 tablespoons of raw pepitas and 0.125 cup of microgreens on each bowl if using.

9. 9

   Drizzle any remaining green goddess dressing over the top, or serve it on the side for guests to add more as they eat. Serve immediately while the chickpeas are still warm and crispy.

Tools you’ll need

• blender
• rimmed baking sheet
• small bowl
• kitchen towel
• mandoline or sharp knife
• large serving bowls (two)
• spoon
• instant-read thermometer (optional, for oven verification)

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