Kale Salad with Farro and English Peas
Oh kale salad…it’s been too long. I think a few months ago I was making/eating massaged kale salads at least once a day and dare I say it? I got burnt out. But kale is back! This time in a salad with farro, carrots, English peas, chickpeas and Mmm sauce.
1 bag pre-cut kale, chopped into smaller pieces
1 bag pre-shredded carrots
1 can chickpeas, drained and rinsed
2 cups cooked English peas
3 cups pre-cooked farro
Pinch of sea salt
1 Tsp Olive oil
Mama Pea’s Mmm Sauce – 1 batch
I’ve had a box of farro in my cabinet for months, so I made a large batch of it in my rice cooker to keep in the fridge for the week. Farro is a whole grain that is chewier and larger than rice, and it reminds me of barley. You can enjoy it cold or hot, but in this salad, I used it cold.
In a large bowl, massage kale with a drizzle of olive oil and your bare hands. Add in the peas, carrots and chickpeas, saving ¼ cup of the chickpeas for the Mmm sauce.
In a high speed blender, blend Mmm sauce ingredients and drizzle over the salad. Mix well so the entire salad is lightly coated with the sauce. Add a pinch of sea salt to taste.
The veggies were crunchy while the farro and chickpeas were nice and chewy. And that Mmm sauce goes well on just about everything – it’s a little nutty, tangy, and savory.
It was good to get back into the kale groove.