CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Chickpea salad in endive spears with green goddess dressing

The yummy green goddess dressing truly does all the work here, elevating simple fridge/pantry staples to delicious heights, while the endive spears are the perfect edible vessel to deliver it all.



Green Goddess Dressing

  • 1 1/2 cups flat-leaf parsley, roughly chopped
  • 1/2 cup spinach, roughly chopped if large
  • 1/4 cup tarragon leaves
  • 2 lemons, juice freshly squeezed
  • 1 clove garlic, peeled and whacked
  • 2 stems green onion, dark and light green parts, roughly chopped
  • 1 pinch cayenne
  • 1 tablespoon maple syrup
  • 3 tablespoons water
  • 1/2 avocado, seeded and peeled, roughly chopped


  • 1 x 398 ml can chickpeas, rinsed and drained
  • 1/2 English cucumber, finely diced (approx. 1 cup)
  • 1/2 orange bell pepper, seeded and finely diced (approx. ½ cup)
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt, or to taste
  • 4-5 Belgian endive
  • 1/4 cup pomegranate arils


Green Goddess Dressing 

  1. Add parsley, spinach, tarragon leaves, lemon juice, garlic, green onion, cayenne, maple syrup, and water to a small blender and blend until smooth.
  2. Add avocado to a blender and blend again until smooth. Adjust seasoning to taste. Refrigerate until using. TIP: The smaller the blender the better.
  3. Cover and refrigerate unused dressing for up to two days. 


  1. Combine chickpeas, orange bell pepper, olive oil, and sea salt in a bowl and stir to combine.
  2. Trim the root end of each endive and remove the outer layer of leaves. Continue trimming the root end and removing the larger leaves until only the small interior leaves remain. Reserve the small leaves for a salad or something else another day.
  3. Slice a thin bit off the convex side of each of the larger endive leaves so that they lay flat without tipping over.
  4. Fill each endive spear with chickpea salad.
  5. Transfer about half of the Green Goddess Dressing to a small squeeze bottle or DIY drizzle bag. Drizzle each filled spear with dressing, top with pomegranate arils, and serve. Enjoy! 

Follow Camille Arcese:

You might like

View All Recipes
Chickpea salad in endive spears with green goddess dressing Chickpea salad in endive spears with green goddess dressing
Tangy green pea salad Tangy green pea salad
Classic Italian restaurant salad Classic Italian restaurant salad
Fresh green pea salad Fresh green pea salad
Greek-style ribbon salad Greek-style ribbon salad