Green Goddess Chickpea Sauté

By Sarah DiGregorio

Updated January 27, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
25 min
Rating
5(564)
Comments
Read comments

This 25-minute meal channels all the herbal, tangy richness of green goddess dressing in one-pot dinner form. The effect is akin to a big salad, complete with a cool, tart drizzle of buttermilk over the warm vegetables, but it’s satisfying enough for cooler weather. Searing the chickpeas in butter builds a toasty, nutty flavor in just a few minutes. Using an entire bunch of scallions ensures big allium flavor, and as a bonus you won’t be left with stragglers in the crisper drawer. Top with the fresh herbs you like best, adding a smaller amount of the more assertive herbs, like tarragon, chives and dill, while basil can go on in heaps. Any kind of buttermilk will work, but thicker versions are best for this.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 to 4 servings

  • 3 tablespoons unsalted butter

  • 2 (14- to 15-ounce) cans chickpeas, drained

  • 1 tablespoon yellow or white miso

  • 1 bunch scallions (6 to 8 scallions), thinly sliced

  • 2 celery stalks, thinly sliced 

  • 4 large garlic cloves, smashed and chopped

  • 1 (5-ounce) package baby spinach 

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ½ to ¾ cup roughly chopped soft fresh herbs, such as basil, dill, parsley, chives or tarragon (or a combination)

  • 1 avocado, pitted and chopped into bite-size pieces 

  • 1¼ cups buttermilk (preferably whole-milk)

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

62 grams carbs; 26 milligrams cholesterol; 513 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 19 grams fiber; 1026 milligrams sodium; 21 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Melt the butter in a large skillet over medium-high heat. Add the chickpeas in a single layer and cook, stirring once, for 8 minutes, to brown the chickpeas. 

  2. Step 2

    Meanwhile, using a fork, whisk the miso with 1 tablespoon of warm water in a small bowl until fully combined. Set aside. 

  3. Step 3

    Add the scallions, celery and garlic to the skillet. Cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the spinach and the miso mixture, and toss until the spinach is wilted and the miso is incorporated. 

  4. Step 4

    Turn off the heat. Season to taste with salt and pepper. Top the chickpeas with the herbs and the avocado. 

  5. Step 5

    In a liquid measuring cup, stir the buttermilk with 1 teaspoon of salt and several generous grinds of black pepper. Pass the buttermilk at the table, to top the chickpeas.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
564 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Al

just made this as written except added some crumbled Feta cheese at end instead of the buttermilk (didn't have any). came out amazing thanks for the recipe.

Cynthia

For any vegans out there, an easy way to mimic buttermilk is to add 1 tbsp of an acid (like apple cider vinegar, white vinegar, or lemon juice) to a cup of plant milk.

janet

@Kim Just so you know: (and if you have a little bit of freezer space) buy a large bunch of fresh chives during the season, chop them up, and freeze in a baggie. As time goes, take out the amount needed and return the baggie to freezer. They freeze really well.

NancyinChi

Made as written. Quite good and it uses up bits and pieces in the fridge like celery.

Sandy

I don’t comment on recipes, but I had to come refute the comments about this one being bland. I’m absolutely bewildered at what others could have done to make this bland given the ingredients. Really enjoyed it, and I’m also glad I took the advice of adding feta (I did both feta and buttermilk). It’s going in our household’s regular rotation for spring herbs. For those who worry about this being bland, my recommendation is to increase the miso (or ensure you’re using red miso), and make sure you aren’t only using parsley for your herb. A mix of parsley, dill, and basil was perfect.

Amarayllis

I added diced cucumber at the last minute (just before the herbs) because it goes so well with all the ingredients — their cool crunch added a nice dimension.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.