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Kale and Farro Salad with Chickpeas

Kale and Farro Salad with Chickpeas | BourbonandHoney.com -- Fresh, hearty and delicious, this Kale and Farro Salad is packed with kale, a light lemon dressing and a sprinkling of feta cheese.
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Fresh, hearty and delicious, this salad is packed with kale, chickpeas, a light lemon dressing and a sprinkling of feta cheese.

Ingredients

Scale
  • 1/2 cup uncooked farro
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons miso paste
  • Pinch red pepper flakes
  • Coarse salt and freshly ground pepper, to taste
  • 3 cups packed torn lacinato kale leaves (dinosaur kale)
  • 2 tablespoons thinly sliced mint leaves
  • 1/4 red onion, finely chopped
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup crumbled feta cheese

Instructions

  1. In a medium saucepan, cover uncooked farro with 3-inches of water. Bring to a boil, then reduce heat to a simmer and cook, uncovered 25 to 30 minutes or until chewy and tender. Drain and cool completely; set aside.
  2. Meanwhile, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, miso paste, red pepper flakes, salt and pepper. Add the kale and massage with the dressing to tenderize the greens. Add the mint, red onion, chickpeas and farro, toss to coat. Top with feta and serve. Store in the fridge for up to 3 days.

Nutrition

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