Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

Name: Salad Ramuan Tomat Kering Matahari Super Hijau dengan Buncis Renyah
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
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; juice from 1 large lemon ((or 2 smaller lemons)); 2 tablespoons apple cider vinegar; 1 teaspoon honey; pinch crushed red pepper flakes

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.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Salad Ramuan Tomat Kering Matahari Super Hijau dengan Buncis Renyah

Foto: Half Baked Harvest

Ingredients

4 servings

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
juice from 1 large lemon ((or 2 smaller lemons))
2 tablespoons apple cider vinegar
1 teaspoon honey
pinch crushed red pepper flakes

Steps

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!

Nutrition Facts (per serving)

Macronutrients

Calories51926% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 24.400

Per Serving Rp 6.100/serving

🏠 Save ~Rp 48.800 compared to buying!

📋 Price Breakdown (11% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
raw pine nuts	3 tablespoons	Rp 60.000/kg	Rp 18.000
salted butter	1 tablespoon	-	-
	1	-	-
kosher salt and black pepper	-	-	-
chopped fresh oregano	1 tablespoon	-	-
Tuscan kale	1 head	-	-
baby arugula	4 cups	Rp 16.000/kg	Rp 6.400
carrots	4	-	-
	1	-	-
fresh dill	0.25 cup	-	-
fresh basil	0.25 cup	-	-
fresh chopped chives	2 tablespoons	-	-
feta cheese	6 ounces	-	-
-2 avocados	1	-	-
juice from 1 large lemon	1 l	-	-
apple cider vinegar	2 tablespoons	-	-
honey	1 teaspoon	-	-
pinch crushed red pepper flakes	-	-	-