Kale, Chickpea & Farro Salad

with Balsamic-Dijon Dressing & Creamy Mozzarella

30 MIN

+$2.99/serving 2 Servings

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add Prosciutto

From the Test Kitchen

This hearty salad features a base of farro and kale topped with chickpeas, onion, and tomatoes and a balsamic-dijon dressing. For a creamy, decadent topper, you'll combine mozzarella with lemon zest and sour cream to achieve a burrata-esque texture.
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Nutrition

PER SERVING
Calories

900 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
½ cup Semi-Pearled Farro
1 15.5-Oz Can Chickpeas
4 oz Grape Tomatoes
6 oz Kale
1 Red Onion
1 Lemon
4 oz Fresh Mozzarella Cheese
¼ cup Sour Cream
4 Tbsps Balsamic Vinegar
2 Tbsps Mayonnaise
1 Tbsp Whole Grain Dijon Mustard
2 tsps Honey

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients & marinate the kale

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the chickpeas. Halve the tomatoes; place in a bowl. Add a drizzle of olive oil and season with salt and pepper. Toss to coat. Separate the kale leaves from the stems; roughly chop the leaves. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (save the lemon for future use if desired). Tear the mozzarella into bite-sized pieces; place in a medium bowl. Add the lemon zest, sour cream, and a drizzle of olive oil. Season with salt and pepper. Using a fork, mash and stir the mixture to thoroughly combine. In a large bowl, whisk together the mayonnaise, mustard, honey, and half the vinegar (you will have extra); season with salt and pepper. Add the chopped kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Cook the chickpeas & onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the drained chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat.

4 Make the salad & serve your dish

To the bowl of marinated kale, add the cooked farro, cooked chickpeas and onion, and seasoned tomatoes. Stir to combine. Serve the salad topped with the prosciutto (tearing into bite-sized pieces before adding) and creamy mozzarella. Enjoy!