Peachy the Magazine Fall 2019 - Page 51

FOOD + ENTERTAINING Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2 to 3 minutes. Slide the nuts onto a plate. In the same skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occa- sionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside. Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun- dried tomatoes, dill, basil, and chives. To prepare 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. To serve, pour the vinaigrette over the salad, tossing to combine. Top with crispy chickpeas, feta, and avocado. Recipe from Half Baked Harvest FALL 2019 49