Sun Dried Tomato and Herb Salad

 Ingredients:

3 tablespoons pine nuts
1 tablespoon salted butter
1-1/2 cup chickpeas
salt and black pepper, to taste
1 tablespoon fresh oregano, chopped
tuscan kale, shredded
4 cups arugula
1 large carrot, sliced very thinly
8 ounces sun dried tomatoes, roughly chopped
1/4 cup dill, chopped
1/4 cup basil, chopped
2 tablespoons chives, chopped
feta, diced or crumbled
avocado, sliced
juice of 1 lemon
2 tablespoons apple cider vinegar
1 teaspoon agave
salt and red chili flakes, to taste

Dry roast the pine nuts until golden and set them aside.

To the pan, add butter, chickpeas, salt, pepper, and oregano. Cook until chickpeas are crisped. Set aside to cool.

Combine kale, arugula, carrot, sun dried tomatoes, and herbs. 

Combine the dressing ingredients.

Top the salad with the chickpeas, feta, avocado, and pine nuts. Drizzle with the dressing.