Bright + Fresh Kale Salad with Farro and Chickpeas
A simple (but yummy!) massaged kale salad with chewy farro and satisfying chickpeas in a bright + lemony dressing that makes for a super versatile side dish or light meal.
Ingredients
- 1 bunch curly kale destemmed and torn into bite sized pieces
- 1 cup cooked farro or your favourite gluten free grain
- 14 oz can chickpeas rinsed and drained
- 1 cup thinly sliced cucumber
- ¼ cup raw sunflower seeds
- 2 batches Fresh Lemon Dijon Vinaigrette
Instructions
- Place the kale pieces in a salad bowl and drizzle with 1-2 tablespoons of the lemon-dijon dressing.
- Massage the dressing into the kale leaves, almost like you're kneading a dough. In 1-2 minutes, the leaves should look wilted, tender and glossy.
- Layer on the cooked farro, chickpeas, cucumber and sunflower seeds. Serve with the remaining dressing and use it generously!
- Not sure how to cook the farro? You'll need about ½ cup dry farro for this salad. Bring a medium pot of water to the boil. Add farro and cook it like pasta, checking for doneness after 15 minutes and every 5 minutes after that. (different types of farro will have different cooking times). It will be chewy but tender.
Notes
Consider this salad recipe a guide! Change up the grains, beans, nuts + seeds depending on what you have on hand. Some vegan cheese or some diced apple, dried cranberries or cherries would be great here too.