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Food

Herby Sun-Dried Tomato Salad

“The crunchy seeds and the herbs are the shining stars, so do not skimp on either. Also, the secret to the chickpeas is panfrying them in a little bit of butter.”

Ingredients


Serves 46

Salad

  • 1⁄3 cup mixed seeds, such as pepitas, sunflower seeds, sesame seeds and pine nuts
  • 1 tbsp salted butter
  • 1 (15 oz.) can chickpeas, drained, rinsed and patted dry
  • 1 tbsp 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 oz.) 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
  • 2 tbsp chopped fresh chives
  • 6 oz. goat cheese, crumbled
  • 1–2 avocados, sliced

Vinaigrette

  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp raw honey
  • Crushed red pepper flakes
  • Fine pink Himalayan salt and freshly ground black pepper

Directions

Make Salad

  1. Heat large skillet over medium heat. Add seeds and cook, stirring occasionally, until lightly golden and toasted, 2 to 3 minutes. Transfer seeds to plate.
  2. To same skillet, add butter, chickpeas, oregano and pinch each of salt and pepper. Cook, stirring occasionally, until chickpeas are crisped all over, 8 to 10 minutes.
  3. Meanwhile, in large serving bowl, combine kale, arugula, cucumbers, sun-dried tomatoes, dill, basil and chives. Add crispy chickpeas and toss to combine well.

Make Vinaigrette and Assemble

  1. In medium bowl, whisk 1⁄3 cup of reserved sun-dried tomato oil with lemon juice, vinegar and honey. Season with red pepper flakes, salt and pepper.
  2. Pour vinaigrette over salad. Toss to coat. Top salad with toasted seeds, goat cheese and avocado, and serve.

Source

Half Baked Harvest: Every Day by Tieghan Gerard

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