This light lunch salad is made with baby kale, lettuce, farro, and chickpeas. The dressing is a simple maple syrup vinaigrette that takes only 5 minutes to make.
Hello all, I am Rini from Healingtomato.com. I am delighted to bring you this light lunch salad recipe that is sure to put some fun back into your lunch time.
We all know that the winter holidays are all about indulging on delightful foods. There are so many delicious recipes made by your family members that you just can’t help but devour them all, and you are not alone in your indulgence. Personally, I have been feasting on all kinds of meals that I wouldn’t normally eat from January to November. There have been quite a few recipes with melted cheese in them and I have eaten each and every one of them.
A Light Lunch Salad with Baby Kale, Farro, and Chickpeas
To balance out the rich foods, I made this light lunch salad recipe that has tons of nutrition and doesn’t compromise on the flavor. To begin, I roasted pearl onions and baby tomatoes. They add a light, smoky flavor to the recipe that you’re sure to enjoy.
I mixed baby kale with baby lettuce and baby spinach in the salad. If you are new to kale or are still adjusting to its flavor, a mix of baby kale and other greens is a good way to adjust your taste palate.
For the dressing, I wanted something that had a slightly tangy flavor to balance out the farro’s light taste while making sure that vegans can enjoy it too. So, I combined maple syrup, dijon mustard, lime juice, olive oil, dried oregano, salt, and pepper. After whisking it together, I poured it over the salad and mixed everything together.
You will love the sweet, tangy, and smoky flavors of this salad. It is the perfect light lunch salad that you can take to work and eat at your desk. This recipe is enough for two people, so share it with a coworker.
What is your favorite light lunch recipe?
This is a light lunch salad made with baby kale, baby lettuce, farro, and chickpeas. The dressing is a simple maple syrup vinaigrette that takes only 5 min
- 2 Tbsp pure maple syrup
- 1 Tbsp + 1 tsp Dijon Mustard
- 2 Tbsp canola oil
- 1 tsp lime juice (freshly squeezed)
- 1/4 tsp of dried oregano
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 5 oz of mixed baby kale, baby lettuce, and baby spinach
- 5 pearl onions
- 1/4 cup baby tomatoes
- 1/2 cup uncooked farro
- 1/2 cup chickpeas from a can (drained and washed)
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt for the onions
- 1/4 tsp salt for the farro
- Preheat oven to 350ºF.
- On the stove top, boil about 2 cups of water.
- Add the farro and salt to the boiling water and cook until the farro are tender (about 7 minutes).
- Remove from heat and drain the excess water. Set aside the cooked farro.
- While the farro is cooling, peel the pearl onions and cut them into halves.
- In a bowl, mix pearl onions, tomatoes, olive oil, dried oregano, and salt.
- Spread out the onions and tomatoes mixture on a baking tray and roast for 10 minutes or until the tomatoes begin to wrinkle.
- Remove from the oven and set aside to cool.
- In a salad bowl, add the greens, farro, and chickpeas.
- Add the roasted tomatoes and onions to the salad.
- Whisk the ingredients of the dressing and pour over the salad.
- Serve immediately.
Home Chef Tip: Add the dressing right before serving. If taking to work, keep the dressing in a separate container until ready to eat.
We hope you love this Baby Kale, Farro, and Chickpea Salad recipe from SoFabFood Contributor, Rini from Healing Tomato, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!