High-Fiber Farro Chickpea Salad

How to Make High-Fiber Farro Chickpea Salad

1. 1

   Step 1: Cook the farro

   Rinse the farro under cold water. In a medium saucepan, combine farro with 2 1/2 cups water and a pinch of salt, bring to a boil, then reduce to a simmer and cook uncovered 20–25 minutes until tender but still chewy. Drain any excess water, fluff with a fork and set aside to cool slightly.

   For this step

   • 1 cupPearled farro (dry)
   
2. 2

   Step 2: Make the hojicha-lemon dressing

   Whisk together the olive oil, lemon juice, Dijon mustard, hojicha powder and kosher salt in a small bowl until emulsified and smooth. Taste and adjust acidity or salt to preference — the hojicha should add a warm roasted-tea note that complements the lemon.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 2 tbspFresh lemon juice
   • 1 tspDijon mustard
   • 2 tspHojicha powder
   • 1 tspKosher salt
   
3. 3

   Step 3: Roast the chickpeas

   Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry, toss them with about 1 tablespoon of the dressing (reserve the rest) to coat, spread on a baking sheet in a single layer, and roast 20–25 minutes until golden and crisp, shaking the pan once or twice. Remove and let cool slightly — crisp chickpeas add texture and extra fiber.

   For this step

   • 1 15 oz can, drainedCanned chickpeas, drained and rinsed (15 oz)
   
4. 4

   Step 4: Toast the almonds

   While chickpeas roast, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl to stop cooking so they don’t burn.

   For this step

   • 1/3 cupToasted sliced almonds
   
5. 5

   Step 5: Massage kale and combine salad

   Place baby kale in a large bowl and add 1–2 teaspoons of the reserved dressing; massage the leaves 30–45 seconds until slightly softened. Add the cooked farro, roasted chickpeas, halved cherry tomatoes and toasted almonds, then drizzle remaining dressing to taste and toss gently to combine.

   For this step

   • 4 cups packedBaby kale (packed)
   • 1 cupCherry tomatoes, halved
   
6. 6

   Step 6: Rest and serve

   Let the salad rest 10–15 minutes to allow flavors to meld (it can be served warm, at room temperature, or chilled). Finish with an extra pinch of flaky salt or a light dusting of hojicha if desired, then serve.

1. Rinse the farro under cold water. In a medium saucepan, combine farro with 2 1/2 cups water and a pinch of salt, bring to a boil, then reduce to a simmer and cook uncovered 20–25 minutes until tender but still chewy. Drain any excess water, fluff with a fork and set aside to cool slightly.
2. Whisk together the olive oil, lemon juice, Dijon mustard, hojicha powder and kosher salt in a small bowl until emulsified and smooth. Taste and adjust acidity or salt to preference — the hojicha should add a warm roasted-tea note that complements the lemon.
3. Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry, toss them with about 1 tablespoon of the dressing (reserve the rest) to coat, spread on a baking sheet in a single layer, and roast 20–25 minutes until golden and crisp, shaking the pan once or twice. Remove and let cool slightly — crisp chickpeas add texture and extra fiber.
4. While chickpeas roast, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl to stop cooking so they don’t burn.
5. Place baby kale in a large bowl and add 1–2 teaspoons of the reserved dressing; massage the leaves 30–45 seconds until slightly softened. Add the cooked farro, roasted chickpeas, halved cherry tomatoes and toasted almonds, then drizzle remaining dressing to taste and toss gently to combine.
6. Let the salad rest 10–15 minutes to allow flavors to meld (it can be served warm, at room temperature, or chilled). Finish with an extra pinch of flaky salt or a light dusting of hojicha if desired, then serve.