20 minutes
Cook Time
10 minutes
Cooking Level


  • 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


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.

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.