Between its uber-retro status and the tendency to be covered in bacon, wedge salad is usually off the table, so to speak, for vegetarians and vegans. But not in this case! This versatile, simple and vegan Green Goddess Wedge Salad is poised to take its rightful place alongside a variety of main dishes. Heck, it may even steal the show.
Green goddess salad dressing is creamy–chock full of herbs and, often, mayo. I chucked the mayo but retained the herbs (tarragon, in this case), and brought in avocado and a bit of tahini for some nice creaminess. After all, I strongly felt like green goddess dressing should be, well, green!
This recipe uses two of my favorite vegan kitchen hacks. The first is the aforementioned tahini in salad dressings. If you haven’t tried it, do! It adds a luxe creaminess that will transform your homemade salad dressings forevermore. The second involves probably my favorite ingredient ever: smoked paprika. Whenever a recipe calls for bacon, consider this wonder spice for a nice jolt of smoky flavor without the meat.
For the Smoky Roasted Chickpeas:
For the Green Goddess dressing:
For the Green Goddess Wedge Salad:
Make the Smoky Roasted Chickpeas:
Make the Green Goddess Dressing:
Make the Green Goddess Wedge Salad:
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