super green sun-dried tomato herb salad with crispy chickpeas
Thursday, September 12, 2019
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super green sun-dried tomato herb salad with crispy chickpeas ,
By HEALTHY DINNER RECIPES EASY .
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.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4-6 Servings
• 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
• Get Ingredients Powered by Chicory
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.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4-6 Servings
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
• Get Ingredients Powered by Chicory
INSTRUCTIONS:
• 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.
• 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.
• Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives.
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