SUPER GREEN SUN-DRIED TOMATO HERB SALAD WITH CRISPY CHICKPEAS
Serves 4 to 6
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. Add salmon or
chicken for an even heartier salad.
3 tablespoons raw pine nuts ¼ cup fresh basil, roughly chopped
1 tablespoon salted butter 2 tablespoons fresh chopped chives
1 (14-ounce) can chickpeas, drained
and patted dry 6 ounces feta cheese, crumbled
1–2 avocados, sliced
Kosher salt and black pepper
1 tablespoon fresh oregano, chopped For the lemon vinaigrette:
1 head Tuscan kale, shredded Reserved sun-dried tomato oil
(or 1 ⁄ 3 cup extra virgin olive oil)
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
¼ cup fresh dill, roughly chopped
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Juice from 1 large lemon
(or 2 smaller lemons)
2 tablespoons apple cider vinegar
1 teaspoon honey
Pinch of crushed red pepper flakes