Its been pretty quite around here, I apologize. I am studying for my re-certification to be a certified nutrition support clinician. I primarily work in the intensive care unit and have to rewrite the exam every 5 years. I can’t wait to get back into the kitchen and make seasonal spring recipes. It’s no secret around here, I love salads. Especially salads that are hearty and sturdy. There is so much to love about this kale, chickpea, and farro salad. It’s loaded with protein, fibre, and flavour. It’s hearty enough for a main dish and tastes even better the next day. Now that’s a real salad in my eyes.
A couple of weeks ago, there was a food demo featuring Canadian grains at my local grocer. I was inspired, I think I bought all of the grains. Grain is a local company whose mission is to connect people to farmers who produce our food. They sell a variety of grains like Farro and lentils that are grown in Alberta and Saskatchewan. Farro is an ancient grain, also called Emmer, produced in Southeastern Alberta. Farro is hearty and known for its high in protein and fiber content making it a perfect addition to salads.
This kale, chickpea, and farro salad is hearty, filling, and packed with vegetables. The salad dressing is a staple in our house and adds a lot of flavour. I decided to add some feta and fresh dill for additional flavour, you could easily substitute any fresh herb to suit your tastebuds.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 cup of faro
- 4 cups of water
- 1 cup of cooked chickpeas
- 1/4 cup of fresh dill
- 1/4 cup fresh parsley
- 2 apples, gala chopped into 1 inch pieces
- 2 cups of finely chopped kale
- 1/2 cup of fresh feta
- 1/2 shallot, minced
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tbsp dijion mustard
- 1 tbsp honey
- salt &pepper to taste
- Bring water and farro to a boil and turn heat down to medium and simmer for 45-60 minutes.
- In a large bowl, combine remaining salad ingredients.
- Combine salad dressing, whisk together.
- Mix salad dressing wth salad and place in fridge until Farro has cooled.
- Combine farro with salad.
- Crumbled feta cheese