Chickpea and Farro Salad

Serves 4.

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

• 1/4 c. dried cranberries

• 3 tbsp. fresh lemon juice

• 1/4 c. extra-virgin olive oil

• Generous pinch red pepper flakes

• 1/4 c. chopped fresh parsley

• Salt and freshly ground black pepper to taste


Place the farro, chickpeas, kale and cranberries into a large bowl.

In a separate small bowl, whisk together the lemon juice, olive oil and red pepper flakes.

Add the parsley, salt and pepper to the chickpeas and farro, and toss all with the vinaigrette.

Nutrition information per serving:


Carbohydrates51 g

Protein11 g

Fat16 g

Saturated fat2 g

Cholesterol0 mg

Sodium125 mg

Total sugars11 mg

Dietary fiber10 g

Exchanges per serving: 3 starch, ½ carb, 2 ½ fat.