This post is sponsored by Bob’s Red Mill.
This is one of those recipes that was born out of necessity and ended up becoming one of my favorite salads to date. Let me explain. Lately I’ve been thinking about how our daily and weekly routines are going to change once our baby boy is here (in 3 weeks!). Naturally, we’ll have so much less time and flexibility to just run up to the grocery store multiple times a week, not to mention less of a desire to make a hot lunch and dinner every day, like we do now. We’ll need to get better at planning ahead and having easy meals ready to go. With that in mind, I was trying to think of a recipe that I could prep ahead of time and leave in the fridge for a quick, nutritious, and delicious meal when we get home from the hospital or for those days when we just don’t have time to cook.
Enter: farro salad with kale, sundried tomatoes, mozzarella, and chickpeas. Without exaggeration, it’s fabulous. Just so fabulous. And it’s full of whole grain farro, a healthy dose of dark leafy greens, and protein in the form of chickpeas and fresh mozzarella.
I chose Bob’s Red Mill Farro as the base because it has such a nice substance to it. It’s chewy and hardy, and definitely not something that gets lost among the other ingredients. Farro really adds to the overall taste and texture of the salad. The rest of the ingredients are chopped sun-dried tomatoes, salty green olives, fresh basil, and a sweet sun-dried tomato vinaigrette. I made it two Mondays ago and ate it every day for a week without getting the slightest bit bored. Enjoy!
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
- 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.
- 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.
- 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.
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