Skip to main content

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas



This Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas is a delightful combination of fresh greens, sun-dried tomatoes, herbs, and crunchy roasted chickpeas. It's a healthy and flavorful salad that's perfect for lunch or as a side dish for dinner.

Ingredients:
  • 4 cups mixed greens kale, spinach, arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley leaves, chopped
  • 1/4 cup toasted pine nuts
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

In a bowl, toss the chickpeas with olive oil, paprika, salt, and pepper until well coated

Spread the chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes or until crispy, shaking the pan occasionally

While the chickpeas are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl

Set aside

In a large salad bowl, combine the mixed greens, cherry tomatoes, sun-dried tomatoes, torn basil leaves, chopped parsley, and toasted pine nuts

Once the chickpeas are crispy, remove them from the oven and let them cool slightly

Add the crispy chickpeas to the salad

Drizzle the dressing over the salad and toss to coat everything evenly

Serve the Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas immediately as a delicious and nutritious meal


Labels:

Comments

Post a Comment

Popular posts from this blog

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!
Post a Comment
Read more

Coffee Ice Cream

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 cup instant coffee granules 4 large egg yolks 1 teaspoon vanilla extract Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved In a separate bowl, whisk the egg yolks Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks Pour the tempered egg mixture back into the saucepan with the remaining cream mixture Cook over medium heat, stirri...
Post a Comment
Read more