Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

Prep Time 20 minutes 

Cook Time 10 minutes 

Total Time 30 minutes 

Servings: 4

Calories Per Serving: 519 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       3 tablespoons raw pine nuts

·       1 tablespoon salted butter

·       1 can (14 ounce) chickpeas, drained and patted dry

·       Kosher salt and black pepper

·       1 tablespoon chopped fresh oregano

·       1 head kale, shredded

·       4 cups baby rocket

·       4 carrots, thinly sliced into rounds

·       1 jar oil packed sun-dried tomatoes, oil drained and reserved, tomatoes chopped

·       1/4 cup fresh dill, roughly chopped

·       1/4 cup fresh basil, roughly chopped

·       2 tablespoons fresh chopped chives

·       170 g feta cheese, crumbled

·       1-2 avocados, sliced

LEMON VINAIGRETTE

·       Juice from 1 large lemon (or 2 smaller lemons)

·       2 tablespoons apple cider vinegar

·       1 teaspoon honey

·       Pinch crushed red pepper flakes

Instructions

1. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2-3 minutes. Slide the nuts onto a plate. 

2. To the skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside. 

3. Meanwhile, in a large salad bowl, combine the kale, rocket, carrots, sun-dried tomatoes, dill, basil, and chives. 

4. To make the vinaigrette. Whisk together the reserved sun-dried tomato oil (or 1/3 cup extra virgin olive oil), lemon juice, vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.

5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado.

Enjoy!