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Kale, Chickpea, & Farro Salad

Servings: 2

  1. Cook the farro according to the package directions.
  2. In a large bowl, add the farro, kale, chickpeas, artichoke hearts, oil, vinegar, salt and pepper. Toss to combine.
  3. 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)