This recipe is featured in our October 2019 Food +Entertaining Article, Colorful Fall Salads.
Super Green Sun-Dried Tomato Herb Salad with Crispy ChickpeasCourse: Salads
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.
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
- 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.
- Recipe from Half Baked Harvest