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(633)
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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.

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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.

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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.

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Ratings

5 out of 5
633 user ratings
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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.

Gillian

Loved this recipe. Subbed dino kale for spinach and tossed it in earlier to soften and cook down. Next time I plan to add artichokes or heart of palm as well, I think it will add some additional texture and pair well with the buttermilk

Brooklyn Gersh

We doubled the spinach and the miso-water. I recommend adding lemon zest. But hey that’s me.

Kris

Loved it! Made it twice. Added feta instead of buttermilk but you can go without it. Avocado not necessary

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