Super Grön Soltorkad Tomat- och Örter Sallad med Knapriga Kikärter

👩‍🍳 Gör så här

1. 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.
2. 2
   Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado. Enjoy! .