Herby Sun-Dried Tomato Salad with Chickpeas and Lemon Vinaigrette

Happy Saturday! I hope everyone had a great week! I wanted to share a salad recipe from Tieghan Gerard of Half Baked Harvest. She creates the most beautiful and tasty salads! Of course, being a salad lover I had to try her salad. It definitely did not disappoint! The fresh herbs and vinaigrette really elevate the flavors of this salad nicely. This is the perfect winter salad! If you are looking for a new salad to try, then look no further. Enjoy the weekend everyone!

Herby Sun-Dried Tomato Salad with Chickpeas and Lemon Vinaigrette

Serves: 4-6


1/3 cup mixed seeds, such as pepitas, sunflower seeds, sesame seeds & pine nuts

1 tablespoon butter

1 can chickpeas, drained, rinsed and patted dry

1 tablespoon chopped fresh oregano

Salt & pepper

1 bunch Tuscan kale, stemmed and shredded

4 cups baby arugula

2 Persian cucumbers, thinly sliced

1 jar sun-dried tomatoes packed in olive oil, oil drained and reserved, tomatoes chopped

1/4 cup fresh dill, roughly chopped

1/4 cup fresh basil leaves, roughly chopped

1-2 avocados, sliced


2 tablespoons fresh lemon juice

2 tablespoons apple cider

1 teaspoon honey

Crushed red pepper flakes

Salt & pepper


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. 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, 8-10 minutes. Meanwhile, in a large serving bowl, combine the kale, arugula, cucumbers, sun-dried tomatoes, dill, basil, and chives. Add the chickpeas and toss to combine well. In a medium bowl, whisk 1/3 cup of the reserved sun-dried tomato oil with lemon juice, vinegar, and honey. Season with red pepper flakes, salt and pepper. Pour the vinaigrette over the salad. Toss to coat. Top the salad with the toasted seeds, goat cheese, and avocado. Serve.

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