Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (173)

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 40%·PRO 43%
CARBS 55G27% OF CAL
18G FIBER7G OTHER30G TOTAL SUGAR
FAT 61G69% OF CAL
12G SAT49G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded kale and arugula with sun-dried tomatoes, crispy chickpeas, avocado, and feta in a lemon vinaigrette. Hearty, fresh, and genuinely filling.

mainamericansaladbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • juice from 1 large lemon ((or 2 smaller lemons))
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • pinch crushed red pepper flakes
PREP
20M
SODIUM
1073MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.