Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

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. Slide the nuts onto a plate. 2. To the skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside. 3. Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives. 4. To make 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.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado. Enjoy!