Description
A delicious salad combining farro, kale, cherries, and chickpeas with a lemon dressing.
Ingredients
Scale
- 1/2 cup uncooked farro (or quinoa)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1 large or 2 small lemons)
- 1 teaspoon kosher salt (plus additional for cooking the farro)
- 1 large bunch kale leaves (about 10 to 12 ounces, destemmed and chopped)
- 1 cup pitted cherries (halved)
- 1 can chickpeas (15 ounces, rinsed)
- 1/4 cup red onion (finely chopped)
- 1 can artichoke hearts (14 ounces, rinsed and sliced into quarters if large)
- 1/2 cup toasted walnut halves (roughly chopped)
Instructions
- Place the farro in a medium saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat, then simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender, about 25 minutes. Transfer to a large serving bowl.
- In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined.
- Pour the dressing over the warm farro, then toss to coat. Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top.
- If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.
Notes
- This salad can be served warm or chilled.
- Feel free to swap farro for quinoa if desired.
- Make sure to rinse the canned chickpeas for a better texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg