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Farro, Chickpea & Kale Salad

Serves 4-6

1 large red onion, sliced

1 sweet potato, peeled and cut into 1-inch dice

3 tablespoons extra virgin olive oil, divided

2 teaspoons turmeric

Pinch cinnamon

2 cups finely chopped kale, massaged

2 cups cooked farro

1 - 15 ounce can chickpeas, drained and rinsed

1 tablespoon orange juice

½ cup chopped cilantro

¼ cup chopped pistachios

Preheat oven to 400F

  • Using a rimmed baking sheet lined with parchment paper, add the red onion on half and the sweet potato on the other half. Drizzle 1 tablespoon olive oil over the vegetables and sprinkle with turmeric, cinnamon, salt, and pepper. Toss to coat evenly. Cook in the oven until soft and lightly golden, about 25 minutes.

  • Remove from oven and toss with kale, farro, and chickpeas. 

  • Drizzle with remaining olive oil and orange juice.

  • Toss with cilantro and pistachios.



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