Kale, Chickpea, & Farro Salad
- Cook the farro according to the package directions.
- In a large bowl, add the farro, kale, chickpeas, artichoke hearts, oil, vinegar, salt and pepper. Toss to combine.
- Divide into bowls and enjoy!
- 1/2 cup Farro (uncooked, rinsed)
- 4 cups Kale Leaves (chopped, massaged)
- 1 cup Chickpeas (cooked)
- 2/3 cup Artichoke Hearts (from the can, drained, chopped)
- 2 tbsps Extra Virgin Olive Oil
- 2 tsps Red Wine Vinegar
- Sea Salt & Black Pepper (to taste)