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

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4.3 from 15 reviews

A vibrant and nutrient-packed Super Green Sun-Dried Tomato Herb Salad featuring crispy sautéed chickpeas, fresh herbs, tangy vinaigrette, and creamy avocado. Perfect for a healthy, flavorful meal or side dish ready in just 30 minutes.

Ingredients

Nuts and Chickpeas

  • 3 tablespoons raw pine nuts
  • 1 tablespoon salted butter
  • 1 (14 ounce) can chickpeas, drained and patted dry
  • Kosher salt and black pepper, to taste
  • 1 tablespoon chopped fresh oregano

Greens and Vegetables

  • 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

Fresh Herbs

  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup fresh basil, roughly chopped
  • 2 tablespoons fresh chopped chives

Additional Toppings and Dressing

  • 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

Instructions

  1. Toast Pine Nuts: Heat a large skillet over medium heat. Add the raw pine nuts and cook, stirring often, until they become lightly golden and toasted, about 2-3 minutes. Once toasted, transfer the pine nuts onto a plate to stop the cooking.
  2. Crisp Chickpeas: In the same skillet, add the salted butter and allow it to melt. Then add the drained chickpeas, chopped fresh oregano, and a pinch each of kosher salt and black pepper. Cook, stirring occasionally, until the chickpeas are crisped on all sides, approximately 5 minutes. Remove from heat and set aside.
  3. Prepare Salad Base: While the chickpeas cook, combine the shredded Tuscan kale, baby arugula, thinly sliced carrots, chopped sun-dried tomatoes, fresh dill, fresh basil, and chopped chives in a large salad bowl. Toss gently to mix the ingredients evenly.
  4. Make Vinaigrette: In a small bowl, whisk together the reserved oil from the sun-dried tomatoes (or substitute with 1/3 cup extra virgin olive oil), freshly squeezed lemon juice, apple cider vinegar, and honey. Season the vinaigrette with salt, black pepper, and a pinch of crushed red pepper flakes. Whisk until well blended.
  5. Toss Salad and Assemble: Pour the prepared vinaigrette over the salad greens and vegetables, tossing thoroughly to ensure even coating. Top the dressed salad with the crispy chickpeas, crumbled feta cheese, sliced avocado, and toasted pine nuts for added texture and flavor. Serve immediately and enjoy!

Notes

  • For a vegan variation, substitute the butter with olive oil and omit the feta cheese or use a plant-based cheese alternative.
  • Make sure to thoroughly dry the chickpeas to achieve maximum crispiness.
  • The reserved sun-dried tomato oil adds a unique flavor to the dressing but can be replaced with extra virgin olive oil if unavailable.
  • Adjust crushed red pepper flakes according to your desired spice level.
  • To save time, pine nuts can be toasted in advance and stored in an airtight container.

Find it online: https://simpleplatter.com/super-green-sun-dried-tomato-herb-salad-with-crispy-chickpeas-recipe/