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
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