Super green sun-dried tomato herb salad with crispy chickpeas.

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.

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