Oh-so retro wedge salad goes vegan! A creamy, herby dressing smothers iceberg wedges that are then topped with sweet cherry tomatoes, avocado, scallions and smoky roasted chickpeas for crunch.
Preheat the oven to 400°F. Line a large rimmed baking sheet with a couple of layers of paper towels. Drain and rinse the chickpeas and pour onto the paper towel. Roll and blot the chickpeas until fairly dry. Transfer chickpeas to a medium bowl and discard the paper towels. Drizzle the olive oil over the chickpeas, along with the smoked paprika and salt. Stir gently and thoroughly to combine. Return the chickpeas to the bare baking sheet, spreading so they're in a single layer. Bake until browned and crisp, 30-40 minutes. Remove from the oven and let cool.
Make the Green Goddess Dressing:
Add the olive oil, avocado, scallions, lemon juice, tarragon, tahini, garlic, ¼ teaspoon salt, and ⅛ teaspoon freshly ground pepper to the pitcher of a blender or to a food processor fitted with the S-blade. Pulse until completely pureed. Add water, one tablespoon at a time, and blend until the dressing is pourable but still thick. Taste and add additional salt and pepper if desired. Cover tightly and refrigerate until ready to serve.
Make the Green Goddess Wedge Salad:
Arrange the iceberg wedges on single plates or a platter. Drizzle with the dressing and top with the tomatoes, avocado, scallions, and chickpeas. Grind some black pepper over the top if desired and serve.
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