Arugula Kale Salad with Crunchy Chickpeas
This salad is packed full of fresh herbs and bright flavors, perfect for meal-prep or sharing around the table!
Equipment
- 1 Large skillet
- 1 Large salad bowl
Ingredients
Salad Base:
- 3 tbsp raw pine nuts
- 1 tbsp salted butter
- 1 (14 oz) can chickpeas drained and patted dry
- kosher salt and black pepper to taste
- 1 tbsp fresh oregano chopped
- 1 head Tuscan kale shredded
- 4 cups baby arugula
- 4 carrots thinly sliced into rounds
- 1 (8 oz) 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 tbsp fresh chives roughly chopped
- 6 oz feta cheese crumbled
- 1-2 avocados sliced
Lemon Vinaigrette:
- 1 large lemon juiced (or 2 smaller lemons)
- 2 tbsp apple cider vinegar
- 1 tsp honey
- pinch crushed red pepper flakes
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.
- 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.
- To make 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.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado. Enjoy!