Sun-dried tomato herb salad with chickpeas

Published: 2023-03-01

Last Updated: 2024-05-23

Tags:

Info Amount
Prep Time 20 min
Cook Time 10 min
Yields 4 servings

Ingredients

Salad

Quantity Item
3 Tbsp pine nuts
1 Tbsp butter
15 oz chickpeas, rinsed and dried
Kosher salt
black pepper
1 head kale
4 cup arugula
4 carrots, thinly sliced into rounds
8 oz sun-dried tomatoes
1/4 cup basil, roughly chopped
6 oz feta, crumbled
2 avocadoes

Vinaigrette

Quantity Item
1 lemon
2 Ybsp apple cider vinegar
1 tsp honey
1 pinch red pepper flakes

Directions

  1. Heat a skillet over medium heat.
    1. Add the pine nuts and toast for 2 min, then set aside.
    2. Add the butter, chickpeas, oregano, and salt and pepper, cooking for 5 min, then set aside.
  2. While the other stuff is cooking, combined the kale, arugula carrots, tomatoes, and basil in a large salad bowl.
  3. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt, pepper, and red pepper flakes.
  4. Pour the vinaigrette over the salad and toss to combine.
  5. Sprinkle with crumbled feta, chickpeas, and avocado to serve.

References

  1. Original recipe: Half-Baked Harvest