I’m headed to Napa Valley this week for a couple of days for work. The wind chill has been in the -20’s here this weekend, so yes, I’m very much looking forward to some nicer weather!
Today, I whipped up a few quick meals to give us some time during the week to pack and plan our trip. Fortunately, I have a lot of quick and easy meals up my sleeve.
This kale and chickpea salad has been in heavy rotation around here for the last month or so. It’s a hearty grain salad with protein rich chickpeas and chewy farro, lightened up with some kale and a fresh lemon dressing. It’s one of my favorite things to pack for work! It stores well and can be eaten warm, cold or at room temperature.
Add grilled chicken if you’re feeling especially hungry or leave it out for a satisfying (and healthy) lunch that comes together really quick. Not a fan of kale? Swap it out for spinach. Want more veggies? Add roasted squash in the winter or fresh tomatoes and cucumbers in the summer. This salad is versatile, delicious and a year-round favorite!
Kale and Farro Salad with Chickpeas
Fresh, hearty and delicious, this salad is packed with kale, chickpeas, a light lemon dressing and a sprinkling of feta cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Ingredients
- 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
- 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.
- 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
- Serving Size: 1 Serving
- Calories: 290
- Sugar: 4g
- Sodium: 538mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 8mg
What’s your favorite kale salad?
Here are a couple more kale recipes to try…
Kale Salad with Avocado Tahini Sauce from Love and Lemons
Crunchy Cashew Kale Salad from How Sweet It Is
Kale Salad with Butternut Squash and Chickpeas from Foodie Crush
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