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Peachy the Magazine

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This recipe is featured in our October 2019 Food +Entertaining Article, Colorful Fall Salads.

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
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Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

Course: Salads
Servings

4-6

servings

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. Add salmon or chicken for an even heartier salad.

Ingredients

  • 3 tablespoons raw pine nuts

  • 1 tablespoon salted butter

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

  • Kosher salt and black pepper

  • 1 tablespoon fresh oregano, chopped

  • 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

  • ¼ cup fresh dill, roughly chopped

  • ¼ cup fresh basil, roughly chopped

  • 2 tablespoons fresh chopped chives

  • 6 ounces feta cheese, crumbled

  • 1–2 avocados, sliced

  • For the lemon vinaigrette:

  • Reserved sun-dried tomato oil (or 1⁄3 cup extra virgin olive oil)

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

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon honey

  • Pinch of crushed red pepper flakes

Directions

  • Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2 to 3 minutes. Slide the nuts onto a plate.
  • In the same 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.
  • Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives.
  • To prepare 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.
  • To serve, pour the vinaigrette over the salad, tossing to combine. Top with crispy chickpeas, feta, and avocado.

Notes