Farro Salad with Kale, Sun Dried Tomatoes, and Chickpeas

🧂 Ingredients

• 1 cup farro
• ½ cup sun-dried tomatoes packed in oil
• 2 tablespoons red wine vinegar
• 1 garlic clove

  minced
• Pinch salt
• Pinch black pepper
• 4-5 leaves of lacinato kale

  chopped into small pieces
• 1 8- ounce ball of fresh mozzarella

  cut into small, ½-inch cubes
• 1 15- ounce can chickpeas

  rinsed and drained
• ½ cup green olives

  with or without pimentos, chopped
• ½ cup fresh basil leaves

  finely chopped

Instructions

• 1 In a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir,
  then reduce the heat to low and simmer until the grains are tender but still
  chewy, about 20 minutes. Drain off the excess water and fluff the farro with a
  fork. Let cool slightly.
• 2 Drain the sun-dried tomatoes and reserve the oil (it should be about ⅓ cup. If
  it’s not, add enough extra virgin olive oil to the measuring cup to amount to ⅓
  cup total oil). Chop the tomatoes into very small pieces. In a small bowl or
  jar, whisk the sun-dried tomato oil with the red wine vinegar, garlic, a
  generous pinch of salt, and a pinch of pepper.
• 3 In a large bowl, combine the cooked farro, chopped kale, fresh mozzarella,
  chickpeas, green olives, and fresh basil. Add the vinaigrette and toss to mix
  and coat all the ingredients in dressing. Let sit for at least 30 minutes before
  serving (the longer it sits, the better!). Cover and refrigerate any leftovers.
  The salad will keep for up to 4 days.

Nutrition Info