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 and kale 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 Fused Extra Virgin 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

Instructions

1. Heat oven to 450 degrees

2. Toss the chickpeas with garlic 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, meyer lemon 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 and massage to help tenderize the kale. Toss with farro and crispy chickpeas and drizzle more dressing on as needed.

Takes 30 minutes

Serves 4