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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: 218 kcal

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

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  • 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


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

  1. 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!

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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!

  8. 5 stars
    This salad was amazing. I was skeptical given the wide variety of ingredients, but it came together amazingly well. Even our picky two year ate it up! Was excellent with fresh dill and basil from the garden.

  9. 5 stars
    This is a GREAT recipe!! The sun-dried tomatoes and flavored EVOO make the salad really special. And I learned a new trick with sautéing the chick peas on the top of the stove. Thanks for the recipe

  10. 5 stars
    Hi Tieghan! This is a great recipe! I love sun-dried tomatoes and the vinaigrette in this salad is so delicious. All of the fresh herbs also give it such a light, fresh taste. It’s a really well balanced salad in terms of flavor and I always enjoy eating it! I’ve recently tried it with sugar snap peas instead of carrots and I think that was a real hit as well! Your salads are always the best and I’ve enjoyed many of them many times over!

  11. 5 stars
    So good!!! I’ve been looking for a salad recipe to switch up my boring salads and this hit the mark! I added leftover grilled salmon, but it’s also awesome just as is!

    1. What a delicious addition with the grilled salmon! Thanks for sharing with us Kristen. We’re so happy you enjoyed it.

    1. HI! You can serve the chickpeas warm or at room temp, but I do love them warm. They can be made a few hours ahead of time and tossed with the salad, they should stay crisp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 5 stars
    Wow. Another great recipe. Had this for lunch today. Really like using the oregano when crisping the chickpeas. The dressing was perfect. Used what I had on hand, so for the kale and arugula I used spinach and 1 or 2 other switches but will definitely make this again tomorrow. Very tasty and healthy. Thanks!

  13. 5 stars
    My girlfriend made this last night and holy smokes, I think it is my new favorite salad! I added some black olives and a touch of Sriracha (because I’m addicted to both) and just couldn’t get enough. Love the chickpeas and pine nuts. The flavor of everything is just…chef’s kiss. Highly recommend!

  14. 5 stars
    I made this last night, and had the leftovers for lunch today — and it was awesome. I just used baby kale and left out the carrots, and it was still excellent. I would recommend being sure you roast the chickpeas until they are nice and crispy — it does add something special to this salad.

  15. Wow!!! I am not a salad girl but this was amazing! I added cucumber and pepper rings plus some chicken.
    I could eat this weekly. My hubby said it’s too three salads he has ever eaten!
    Thank you SO MUCH for this. Can’t wait to try everything you have.

  16. 5 stars
    Such a great salad! I was missing few ingridients but still salad was fantastic, can’t wait to try it according to recipe. Thank you, thank you, thank you!

  17. I’m looking for recipes that will work for salads in a jar. I think I can make this work by leaving the kale out until i’m ready to eat it. Do you think it will work? This recipe looks so good.

    1. HI! I think that this will be great in a salad. Just keep the kale on the top of the jar. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  18. 5 stars
    I got to make this for a dinner party yesterday, and we all loved the salad! It was delicious and hearty. We were all eager to pack leftovers for today’s lunch :). Thank you for the recipe!

  19. 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?

    1. 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

  20. 5 stars
    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!

  21. 5 stars
    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!

  22. 5 stars
    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!

    1. 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

  23. 5 stars
    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!

  24. 5 stars
    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.

  25. 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?

    1. 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!

  26. 5 stars
    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.

    1. 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!

  27. 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:

    1. 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

  28. 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.

  29. 5 stars
    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.

  30. 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.

    1. Hi Suzanne! I am so glad you have been enjoying my blog and I hope you love this recipe! Thank you so much!