Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

Name: Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons raw pine nuts; 1 tablespoon salted butter; 1 (14 ounce) can chickpeas, drained and patted dry; kosher salt and black pepper; kosher salt and black pepper; 1 tablespoon chopped fresh oregano; 1 head Tuscan kale, shredded; 4 cups baby arugula; 4 carrots, thinly sliced into rounds; 1 (8 ounce) 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; 6 ounces feta cheese, crumbled; 1-2 avocados, sliced; juice from 1 large lemon ((or 2 smaller lemons)); 2 tablespoons apple cider vinegar; 1 teaspoon honey; pinch crushed red pepper flakes

1 step

Prep:20minCook:10min

Shredded kale, baby arugula, sweet sun-dried tomatoes, carrots, and plenty of fresh herbs. All tossed together with a simple lemon vinaigrette, crispy chickpeas, toasted pine nuts, feta cheese, and avocado for a salad that's plentiful, healthy, and filling.

Updated at: Thu, 17 Aug 2023 13:31:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories495.4 kcal (25%)

Total Fat31.1 g (44%)

Carbs42.5 g (16%)

Sugars6.2 g (7%)

Protein18.5 g (37%)

Sodium1229.8 mg (61%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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, arugula, 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!

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