Preparation
20 minutes
Cook Time
10 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1 lb Pure Flavor® Uno Bites™ Nano Cucumbers
- 14 oz can chickpeas, drained
- 1 head kale, shredded
- 4 cups baby arugula
- 1-2 avocados, sliced
- 8 oz jar sun-dried tomatoes, chopped (reserve oil)
- ½ cup carrots, shredded
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 6 ounces feta cheese, crumbled
- 3 tbsp raw pine nuts
- 2 tbsp fresh chives, chopped
- 1 tbsp salted butter
- 1 tbsp fresh oregano, chopped
- Kosher salt and black pepper
- For the lemon vinaigrette:
- 1 large lemon, juiced
- 2 tbsp apple cider vinegar
- 1 teaspoon honey
- pinch red pepper flakes
Directions
Step 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.
Step 2
Add butter, chickpeas, oregano, and a pinch each of salt and pepper to the skillet. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside.
Step 3
In a large bowl, combine kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives.
Step 4
To make the vinaigrette, whisk together the reserved sun-dried tomato oil (or ⅓ cup extra virgin olive oil), lemon juice, vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.
Step 5
Pour the vinaigrette over the salad, tossing to combine. Top the salad with chickpeas, feta, and avocado.
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Cucumber Recipes Cucumber Salad Dinner Family Fresh Fresh Spring Sides Gluten Free Healthy Hearty Lunch Meal Prep Plant Based Meals Quick Salad Recipes Side Dish SOS Under 30 | Recipes Under 30 Minutes Uno Bites Nano Cucumbers Vegetarian
