The Pioneer Woman Tasty Kitchen
Profile Photo

Honey Mustard Chickpea Farro Salad for Two

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I’m here to save you from a lunch-routine rut with colorful, flavorful Honey Mustard Chickpea Farro Salads! These come together in less than 20 minutes and can easily become your favorite simple, tasty, and nourishing weekday lunch.

Ingredients

  • ½ cups Uncooked Farro
  • 1 cup Filtered Water
  • 2 cups Organic Curly Kale
  • ½  Lemon, Juiced
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 2 whole Large Organic Carrots, Peeled And Chopped Into Thin Discs
  • ½ whole Ripe Avocado
  • ¼ cups Finely Diced Red Onion
  • Sea Salt And Cracked Black Pepper
  • Fresh Chopped Cilantro, For Garnish
  • Crushed Red Pepper Flakes, For Garnish (optional)
  • FOR THE DRESSING:
  • 2 Tablespoons Brown Mustard
  • 2 Tablespoons Raw Honey
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 teaspoons White Wine Vinegar
  • 1 teaspoon Sea Salt

Preparation

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!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Lentil Bowls with Cauliflower and Tahini Sauce
Profile Photo by Lindsay @ FunnyLoveBlog in Salads, Special Dietary Needs
These are the perfect make-ahead bowl, so satisfying and delicious with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Tomato & White Bean Salad
Profile Photo by jodiemo in Salads, Special Dietary Needs
An easy light lunch to make ahead for your busy week....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Mexican 3-Bean and Corn Salad
Profile Photo by Taylor Kiser in Salads, Special Dietary Needs
Complete with the creamiest avocado salsa...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Southwestern Black Bean Salad
Profile Photo by Niki Medlin | Artzy Foodie in Salads
Southwestern Black Bean Salad is Tex Mex at its best! This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Four-Bean Summer Salad
Profile Photo by Jan Nunes-EnchartedCook.com in Salads
Four Bean Summer Salad is cool, sweet, and tangy. It is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy