herby sun-dried tomato salad with chickpeas and lemon vinaigrette

Name: herby sun-dried tomato salad with chickpeas and lemon vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: ⅓ cup mixed seeds, such as pepitas, sunflower seeds, sesame seeds, and pine nuts; 1 tablespoon salted butter; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry; 1 tablespoon chopped fresh oregano; Fine pink Himalayan salt and freshly ground black pepper; 1 bunch Tuscan kale, stemmed and shredded; 4 cups baby arugula; 2 Persian cucumbers, thinly sliced; 1 (8-ounce) jar sun-dried tomatoes packed in olive oil, oil drained and reserved, tomatoes chopped; ¼ cup fresh dill, roughly chopped; ¼ cup fresh basil leaves, roughly chopped; 2 tablespoons chopped fresh chives; 6 ounces goat cheese, crumbled; 1 or 2 avocados, sliced; 2 tablespoons fresh lemon juice; 2 tablespoons apple cider vinegar; 1 teaspoon raw honey; Crushed red pepper flakes; Fine pink Himalayan salt and freshly ground black pepper

5 steps

Prep:30minCook:15min

made this salad for Christmas Eve dinner one year, and I’ve kept it on repeat ever since. If you’ve enjoyed any of my salad recipes before, you might have noticed I love to add fruit to them. But not here—this one is super savory. The crunchy seeds and the herbs are the shining stars, so do not skimp on either. Also, the chickpeas. I’m not the biggest chickpea fan, but these are completely addicting. The secret is pan-frying them in a little bit of butter. They crisp on the outside but stay soft on the inside. Add a touch of salt and move them right from the skillet to the salad. The heat from the chickpeas helps to break down the kale and really helps everything meld. The leftovers are equally great since the flavors have even more time to come together and almost marinate all those greens. It’s great for packing up and taking with you, too!

Updated at: Thu, 17 Aug 2023 03:38:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories342 kcal (17%)

Total Fat21.9 g (31%)

Carbs26.4 g (10%)

Sugars4.6 g (5%)

Protein14.6 g (29%)

Sodium524 mg (26%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

MAKE THE SALAD. Heat a large skillet over medium heat. Add the seeds and cook, stirring occasionally, until lightly golden and toasted, 2 to 3 minutes. Transfer the seeds to a plate.

Step 2

2. To the same skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until the chickpeas are crisped all over, 8 to 10 minutes.

Step 3

3. Meanwhile, in a large serving bowl, combine the kale, arugula, cucumbers, sun-dried tomatoes, dill, basil, and chives. Add the crispy chickpeas and toss to combine well.

Step 4

4. MAKE THE VINAIGRETTE. In a medium bowl, whisk ⅓ cup of the reserved sun-dried tomato oil with the lemon juice, vinegar, and honey. Season with red pepper flakes, salt, and pepper.

Step 5

5. Pour the vinaigrette over the salad. Toss to coat. Top the salad with the toasted seeds, goat cheese, and avocado. Serve.