Crispy Chickpea and Farro Salad

This is one of my go to salads for work lunches throughout the week, but it also works for dinner. Crispy spiced chickpeas are tossed with farro, kale and avocados and tossed in a tasty tahini dressing.

Ingredients

Tahini dressing

• 1/4 cup tahini

• 1/4 cup Meyer Lemon Olive Oil 

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cayenne

• 1/2 lemon, juiced

Crispy chickpeas

• 2 tablespoons Garlic Olive Oil 

• 1 teaspoon smoked sweet paprika

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon pepper

Salad

• 1 bunch of kale

• 1 cup farro, cooked

• 1 avocado, diced

Instructions

1. Heat oven to 450 degrees

2. Toss the chickpeas with olive oil, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes, tossing half way through.

3. Whisk the tahini, olive oil, mustard, honey, lemon juice, cayenne salt and pepper together in a small container.

4. To assemble the salad toss the dressing with chopped kale, farro, diced avocado and crispy chickpeas.

Takes 30 minutes

Serves 4