Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas | Peachy the Magazine

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 fresh oregano, chopped
• 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
• ¼ cup fresh dill, roughly chopped
• ¼ cup fresh basil, roughly chopped
• 2 tablespoons fresh chopped chives
• 6 ounces feta cheese, crumbled
• 1–2 avocados, sliced
• Reserved sun-dried tomato oil (or 1⁄3 cup extra virgin olive oil)
• Juice from 1 large lemon (or 2 smaller lemons)
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Pinch of crushed red pepper flakes