Chickpea and Farro Salad

note: Note: This makes a nice light main course salad; add sliced chicken or turkey for a heartier meal. It will keep at least two days in the refrigerator so feel free to make it ahead. It travels well. From Beth Dooley.

2 c. cooked farro (see below)

2 c. cooked chickpeas (see below)

1 c. chopped kale

¼ c. dried cranberries

3 tbsp. fresh lemon juice

¼ c. extra-virgin olive oil

Generous pinch red pepper flakes

¼ c. chopped fresh parsley

Salt and freshly ground black pepper to taste

Directions at startribune.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer