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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.
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?
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.
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.
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?
Delicious.
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!
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
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.
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
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. 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!
I was wondering how well the chick peas save for meal prep purposes. There are a few brands that sell crispy chick peas, and I was wondering if those might be better for a meal prep?
HI! The chickpeas keep really well and taste great leftover, cold or warm! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this tonight and the whole family loved it. That’s saying a lot! I’ve got a picky 10 year old and she cleaned her plate! Thanks!
Wow that is so amazing to hear! Thank you so much Emily!
Made this salad and immediately loved it! The flavors are so fresh, and even without the vinaigrette the flavors come through. This exactly how I like my salads as well – packed full of texture and flavors.
Don’t skimp on the fresh herbs! They are what makes this salad so delicious and full of flavor.
I’ll probably be making this again next week!
Thank you so much Laura!
This salad came out scrumptious! Love the flavor of buttered chickpeas and toasted pine nuts. I think I’ve made a tad bit too much —- how long will the salad keep in the fridge? Thanks for the recipe!
The salad keeps for about 3 days! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This salad is SUPER FANTASTIC! I had it for dinner last night and for lunch today. Delicious both times. I had to sub the pine nuts with spiced pecans and some red cabbage for the arugula, but luckily, I had everything else on hand. My favorite salad so far! I purchased your book as a birthday present and again as a Christmas present and have used lots of your recipes from your weekly blog. All Amazing! Thank you! Happy New Year!
I am so glad you loved this salad Molly! Thank you so much for trying this!
Such a dream salad, I love the crispy chickpeas and sun-dried tomatoes!
Thank you so much Laura!
This salad is the perfect “January” dinner: easy to put together, crisp and fresh, and good for you! Thanks for tossing us some healthy recipes so we can recover from all that December decadence.
Thank you Christina! I am so glad you enjoyed this salad!
A quick question: A vinaigrette with only acids and honey and no oil? How do you get the consistency and the flavor without any oil?
Hi Tei! The honey sweetens up the dressing and the sun-dried tomatoes still offer a bit of oil to the salad even after they’re drained! I hope you try this!
Happy New Year lovely! Hope 2019 treats you and your family VERY well indeed!! P.S. This looks SO good!
Rebecca | http://www.peppermintdolly.com
Thank you Rebecca!
this is exactly what I need after the holidays!!!
YES! I hope you love this Ruth!
Our local grocery store just started carrying the Delallo line, I also love it. For the month of December everything was buy 1 get 1 free, I really stocked up, have not tried the sun dried tomatoes but have plenty. Love salads this looks tasty. Happy New Year Tiegan, I have enjoyed your posts and creativity for only a short time, but even this older dog can learn a new trick or two.
Hi Sue! I am so glad you have been enjoying my blog and recipes! I hope you continue to and I hope you have a great year!
Hi Tieghan!
This salad looks lovely, and I’m going to make it soon. Your blog is one of only four food sites that I follow. Two quick questions:
1. How much juice are you figuring on from one lemon? I know that you want to encourage people to use fresh lemons, but an actual amount would be helpful.
2. Wouldn’t the arugula wilt if you kept it over until the next day? Everything else would be fine, I guess, but not that–I’d think it would be wilted and slimy.
Anyway, thanks for reading this. BTW, I made your beef tenderloin recipe but changed the sauce–my post is here:
https://debisimons.com/a-festive-beef-tenderloin-dinner/
Hey Debi!! You need about 3-4 tablespoons of lemon juice for the dressing.
The arugula does get a little wilty, but I didn’t mind it since it just soak up the dressing and the then the kale still has a nice crunch! You can certainly use all kale if you don’t think you’d like the arugula. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much for all you kind words! xTieghan
Looking forward to trying this delicious salad. Again, thanks for all the fabulous recipes. I do look forward to your blog everyday. There are a few that preach/too, too much personal content, etc. you have really good balance in content. Love it.
Thank you so much Joyce! I am so glad you have been enjoying my blog and I hope you love this recipe!
Looking forward to the announcements and even more great recipes/photos/content from you in 2019! And personally for 2019, I’m looking forward to upcoming getaways in the early summertime.
Thank you so much Liz!
Making it tonight. I dry cherry tomatoes from my garden so will use those but otherwise I have everything I need & this looks like something I need to put on regular rotation. Thank you so much for a years’s worth of inspiration. I look forward to your daily pieces. Your passion for food comes through and it’s nice to hear from a blogger who isn’t preaching about something or constantly oversharing. I prefer the moderation in all things approach which you do really well. I rarely post a comment but do read your blog daily so remember for all the comments you get there are probably many like me who still enjoy but don’t give you regular feedback. Best of luck in 2019.
Hi Suzanne! I am so glad you have been enjoying my blog and I hope you love this recipe! Thank you so much!