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Starting the new year off with my Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas. 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. Enjoy this salad for dinner and save the leftovers for lunch the next day. It’s the perfect salad to kick-start clean eating in 2019.

overhead photo of Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas with salad spoons and fresh herbs in photo

Looking back and reflecting on 2018 I’ve realized what a truly amazing year it’s been. We saw so much growth and new opportunities in 2018. I feel like I was able to develop an even deeper connection with you guys through both the blog and Instagram. I’m so grateful to have done so much with you all. I also feel I have a better focus on what I’m trying to achieve, which is both motivating and exciting. So, with an incredible 2018 behind us, I am so excited for 2019. And I have a really good feeling that it will be just as amazing, if not better.

We have a fun announcement coming soon, more on the studio barn, and we’ll be looking to bring on some new team members in the very, very near future! I normally dread the month of January, but this year it holds so much excitement.

What are you guys looking forward to most this year?

close up photo of Crispy Chickpeas

Since it’s a new year, let’s start it off right with a big green salad that’s not only healthy, but delicious too.

Today marks the start of Healthy January 2019. And while I debated on whether or not to kick things off with a salad. I just couldn’t help myself, I was too excited about this salad to wait.

So salad it is.

side angle close up photo of Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This might come as a surprise, but I love a good salad. And when I say a good salad, I mean a salad that’s packed with greens, vegetables, fruits, cheese, avocado…the works. No boring salads around here.

I threw together a sun-dried tomato salad for Christmas dinner. I was so in love with the flavors and textures of that salad that I decided to re-create it for the blog. This salad is loaded with both kale and arugula, sweet sun-dried tomatoes, carrots, fresh herbs, and plenty of avocado.

The sun-dried tomatoes are KEY. It’s important to find a good brand of oil packed sun-dried tomatoes because I love using the seasoned oil for the salad’s vinaigrette. Not only does the seasoned oil add flavor to your vinaigrette, but it saves you from having to use extra olive oil (it should be extra virgin olive oil, I love this brand). I did a very simple lemon honey vinaigrette with a touch of red pepper flakes for heat. I love the lemon with the sun-dried tomatoes, Tuscan kale, arugula, and feta. It feels very Mediterranean.

overhead close up photo of Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

For a good crunch, I added toasted pine nuts, and buttery crisped chickpeas. I cooked them with some fresh oregano and a little flaky sea salt…delish!

Also, can I just say that these chickpeas on their own are completely addicting? The secret is pan frying them in a small amount of butter (yes, I’m telling you to enjoy some butter in January, it’s ok, a good thing). The chickpeas become crisp on the outside but stay soft on the inside. And when finished off with sea salt?


I love pouring the warm chickpeas right over the salad and then tossing everything together. The heat from the chickpeas helps to break down the kale and really mends all the flavors together.

Finish with an avocado and feta cheese for the best wintry salad that’s full of deliciousness with every last bite. Promise, this salad is not too good to be true.

My suggestion? Make this for dinner one night this week. Then save the leftovers for lunch the following day. The salad keeps really well in the fridge, so it’s great for packing up and taking to work!

overhead photo of Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas tossed in a bowl

If you make this super green salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 519 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemon vinaigrette


  • 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. 
    2. 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. 
    3. Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives. 
    4. 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.
    5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado. Enjoy! 
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  1. Ziet er superlekker uit! Bedankt voor te delen! Een vraagje, kan ik boerenkool uit de diepvries gebruiken? Want vers is hij momenteel niet verkrijgbaar.

  2. I have made this salad at least 3 times before and am making it again tonight. It does not matter too much if one or two ingredients are missing as it is just so satisfying and full of many different flavours. Thanks for the recipe and inspiration to move beyond lettuce, tomato and cucumber.

    1. Hey Anna,
      Perfect!! Thanks so much for making this recipe and sharing your comment, so glad it was a hit! Have a great weekend:)

  3. 5 stars
    This salad was loaded with flavor. And it tasted so fresh & alive. I’ll be make this for years to come. Thank T for another masterpiece!

    1. Hi Angela,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan

  4. Questions ? I would love to make this for a baby shower. I don’t have time to make it the day of? Could I make it the day before ? I see that you say leftovers are great. If I can’t find Tuscan kale could I substitute it out for some other kind of greens? Thank you ! The salad looks tremendous !!

    1. Hi Sally,
      Sure, you can totally make a day in advance, just save the dressing on the side, you could use spinach in place of the kale. Please let me know if you have any other questions! xTieghan

  5. This recipe looks amazing and your new book has a version of this. My family is not fond of Kale. Can I use spinach and arugula instead? Or spring greens and arugula? Thank you so much. I will make a version with Kale for myself 🙂

    1. Hi Sherri,
      You can use any greens that you like here. Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Leigh,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  6. I’m obsessed with this salad!! I’ve never really liked garbanzo, but roasted I can eat them every single day.. thanks for a yummy not boring salad!

  7. 5 stars
    5/5, This salad looks as beautiful as it tastes. My husband (not a chick pea lover), enjoyed the salad and told our eldest son to try it as the chickpeas where delicious. I ate a large portion for dinner and then continued to munch away as I was cleaning up until it was all gone. This is my new favorite.

    1. Hey Dayyna,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend ?? xTieghan

  8. Hi there! Love your recipes. Going to make this one. Are there any parts I could do 2 days ahead? Was thinking maybe at least steps 1 and 2.

    1. Hey Lauren,
      I would probably only do step 3 ahead of time, you will want to save step 1 and 2 for the day of serving so the chickpeas and nuts remain crispy. I hope you love this recipe, please let me know if you give the recipe a try! xTieghan

  9. 5 stars
    Just made this salad, absolutely delicious! The textures and tastes work so well together. This is my new favourite salad, I shall be eating this all summer. Thank you for the recipe ?

    1. Hey Annie,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  10. 5 stars
    This is the first HBH recipe I tried – have made it more times than I can count and many people have asked for the recipe. Like all of Tieghans recipes it’s easy to adapt to ‘what you have on hand’ and is always still delicious.

    1. Hey Lollie,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

  11. 5 stars
    This salad was amazing! All of my kids even loved it! SO much flavor!! Can’t wait to make it again.

    1. Hey Chrissie,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  12. 5 stars
    I found this recipe on Pinterest in the summer and have made it SO many times since then. Everyone in my house loves it and the chickpeas means it makes a complete meal. I’ve finally looked up your site so I can try more of your recipes!