Super green sun-dried tomato herb salad with crispy chickpeas.

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
Super green sun-dried tomato herb salad with crispy chickpeas.


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.
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