Honey Mustard Chickpea Farro Salad for Two

Cook the farro. In a small saucepan, stir the farro with filtered water and bring to a boil. Reduce to a simmer, cover, and cook for 10–12 minutes, stirring occasionally. Uncover, stir, and reduce heat to low. Continue cooking until liquid has evaporated; the grains will double in size and may be. Remove from heat and set aside.

Assemble the bowls. Divide kale evenly between bowls and drizzle each portion with lemon juice and 1 teaspoon extra virgin olive oil. Massage the lemon and oil into the kale leaves until they soften and turn a bright green color. Divide chickpeas evenly between the bowls, followed by carrots, avocado, and red onion.

In a small bowl, prepare dressing. Whisk brown mustard, raw honey, extra virgin olive oil, white wine vinegar, and sea salt until smooth. Drizzle evenly over the salad bowls, and then top with sea salt and pepper, fresh chopped cilantro, and crushed red pepper (if using).

Serve immediately, or pack in airtight containers and store in the fridge for up to 1 week until you’re ready to eat them. They make perfect weekday lunches!

Enjoy!

Note: Double this to make four salads—meal-prep for the week!