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Kale and Farro Salad with Chickpeas
Or use black beans instead of chickpeas
Ingredients
  • ½ cup uncooked farro
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons miso paste
  • Pinch red pepper flakes
  • Coarse salt and freshly ground pepper, to taste
  • 3 cups packed torn lacinato kale leaves (dinosaur kale)
  • 2 tablespoons thinly sliced mint leaves
  • ¼ red onion, finely chopped
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • ¼ cup crumbled feta cheese
Steps
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