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.
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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 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
LEMON VINAIGRETTE
juice from 1 large lemon (or 2 smaller lemons)
2 tablespoons apple cider vinegar
1 teaspoon honey
pinch crushed red pepper flakes
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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, arugula, carrots, sun-dried tomatoes, dill, basil, and chives.
