Kale, Chickpea & Farro Salad

Share This Post

Kale, Chickpea & Farro Salad

Course: Dinner, Lunch
Keyword: dairy-free, gluten-free, grain-free, vegan
Calorie: 400-500
Protein: 10-20g
Fiber: 11+g
Servings: 2
Calories: 456kcal


  • 1/2 cup Farro (uncooked, rinsed)
  • 4 cups Kale Leaves (chopped, massaged)
  • 1 cup Chickpeas (cooked)
  • 2/3 cup Artichoke Hearts (from the can, drained, chopped)
  • 2 tbsps Extra Virgin Olive Oil
  • 2 tsps Red Wine Vinegar
  • Sea Salt & Black Pepper (to taste)


  • Cook the farro according to the package directions.
  • In a large bowl, add the farro, kale, chickpeas, artichoke hearts, oil, vinegar, salt and pepper. Toss to combine.
  • Divide into bowls and enjoy!



Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately 2 1/4 cups.

Additional Toppings

Top with feta cheese.


Use quinoa instead of farro.

No Red Wine Vinegar

Use white wine vinegar, apple cider vinegar, or lemon juice.


Calories: 456kcal | Carbohydrates: 59g | Protein: 17g | Fat: 17g | Cholesterol: 0mg | Sodium: 298mg | Fiber: 14g | Sugar: 7g | Calcium: 194mg | Iron: 4mg


More To Explore

fREE: weight loss that lasts cheatsheet