This nourishing kale farro salad is hearty and satisfying without feeling heavy. It comes together in about 40 minutes and keeps beautifully in the fridge, making it a reliable go-to for easy lunches or simple dinners.
Lately, I've been leaning on heartier grain salads to get me through the week. They're filling and last in the fridge for several days, where I'd even say they get even better!
And the grain salad that's really hitting the spot? This kale salad with farro. The farro has such a satisfying chew, while peperoncini, canned artichoke hearts, and buttery castelvetrano olives bring alllll the briny, bold flavors. Sometimes I'll toss in some cold-smoked salmon or tuna for extra nourishment (plus that flavor combo? Bonkers good). It's safe to say this one's reached weekly-rotation status.
If you're eating seasonally, this salad is perfect for fall, winter, or early spring, with cool weather-hardy vegetables like radicchio and kale.
When I want a few simple, plant-forward lunches ready to grab straight from the fridge, this is the salad I prep. It also works beautifully as a side or grain-bowl base for dinner. And if you're on board with the chewy, nutty whole-grain salad thing, my lemony wheat berry salad is another great one to explore.
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Key Ingredients
- Farro - This chewy, nutty whole grain comes in both quick-cooking forms and whole forms (longer cook time, more nutrients intact). Use what's accessible and fits your schedule!
- Kale & radicchio - These are the cool weather crops that make this salad seasonal in late fall, winter, and spring. Technically, kale can be harvested in many regions year-round, but it's less bitter when grown in cool weather.
- Peperoncini - Just like with my Brussels sprouts chopped salad, we'll use both the peperoncini and the brine (for the vinaigrette).
- Artichokes - Canned or jarred marinated artichokes are great here.
Looking for more farro recipe ideas? Try my roasted beet and avocado salad with farro or my one pan chicken and farro with leeks.
Swaps & Variations
- Olives - If you can't find castelvetrano, feel free to use kalamata, manzanilla, or your favorite olive instead.
- Cabbage - I love adding chopped cabbage to this salad for additional color, flavor, and crunch. Adding cabbage makes it easy to incorporate more seasonal produce if you are making this in winter!
Step-by-Step Instructions
- Step 1: Boil water and add salt, then add the farro. Reduce to simmer, and let it simmer uncovered for the recommended time on your packaging. Once it's cooked, drain through a mesh sieve and give it a few minutes to cool (rinsing can help cool it faster).
- Step 2: Combine all other ingredients in a large bowl. Add the farro once it's no longer hot.
- Step 3: Shake together the dressing ingredients in a jar.
- Step 4: Pour dressing all over the salad ingredients and toss to coat. Serve immediately or pop in the fridge until you're ready to eat!
How to Make Farro with the Perfect Texture
Okay, let's talk farro! If you bought packaged farro, it'll likely have cooking instructions based on the kind you got. Farro comes in a few different forms:
- Quick-cooking: ready in about 10 minutes
- Semi-pearled: 20-30 minutes
- Whole grain: 30-40 minutes
These are suggestions for how long to cook your farro, but I'm going to challenge you to use your senses to know when it's done 😉 Depending on the kind you have, check it close to its minimum cook time (e.g. at about 20 minutes for semi-pearled).
Scoop some out with a slotted spoon or fork and let it cool, then test it. It should be chewy but still hold its form, rather than being completely soft and mushy. If it's still hard, then give it a few more minutes before testing again.
What to Serve with This Salad
This farro and kale salad is one of those that can be as main or central as you want it to be! Here are the primary ways I serve it:
- Main lunch salad - I'll scoop a big bowlful as is, or sometimes I'll add a ready-made protein. Cold-smoked salmon, leftover chicken, or tinned tuna are my usuals.
- Dinner side salad - This would be an excellent side for pizza (these Greek pita pizzas would be on point) or your protein of choice.
- Grain bowl base - Make Mediterranean grain bowls for dinner, using this is a base! Serve with your favorite protein and shower with fresh parsley or cilantro.
Recommended Pairings
Did you make this farro and kale salad with chickpeas? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
📖 Recipe
Kale Farro Salad with Chickpeas (Italian-inspired!)
- Total Time: 40 minutes
- Yield: 4 1x
Description
A hearty kale farro salad with bold, briny, Italian-inspired flavors. Nourishing and satisfying, it's perfect for plant-forward lunches or an easy dinner side.
Ingredients
Salad:
- 1 cup farro
- 3 cups water
- ½ teaspoon salt
- 4 cups chopped kale (I like lacinato kale)
- ½ head radicchio, chopped
- 1 can chickpeas, drained and rinsed
- 1 15-ounce can artichoke hearts, drained
- ½ 12-ounce jar sliced peperoncini
- ¼ red onion, thinly sliced
- ½ cup feta, crumbled
- ¼ cup sunflower seeds
Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons light vinegar (champagne, white wine, or rice are all great)
- 2 tablespoons peperoncini brine
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
Instructions
- Make the farro. Bring the water to a boil in a medium-large saucepan. Add the salt and farro, then reduce to a simmer. Let it simmer uncovered or covered until farro is cooked through. See notes! Drain it through a fine mesh sieve and rinse with cool water.
- Make salad. In a large bowl, combine kale, radicchio, chickpeas, red onion, artichoke hearts, peperoncini, feta, and sunflower seeds. If farro is cool enough, add that as well.
- Make dressing. In a jar, combine olive oil, vinegar, peperoncini brine, salt, pepper, and oregano. Shake vigorously to emulsify, then pour all over the salad ingredients. Gently toss to coat and combine. Serve immediately or chill in the fridge until you're ready to enjoy!
Notes
- Farro. If you bought packaged farro, reference that for recommended cook times. Generally, quick-cooking = 10 minutes, semi-pearled = 20-30 minutes, and whole grain = 30-40 minutes. Test a couple pieces when they're close to done. They're done when chewy yet soft, while still holding their shape (not yet mushy).
- Storage instructions. Store this salad in an airtight container in the fridge for up to five days.
- Prep Time: 10
- Cook Time: 30
- Category: Salad
- Method: Chop & combine
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 big bowl
- Calories: 512
- Sugar: 2.5 g
- Sodium: 1233.7 mg
- Fat: 25.4 g
- Carbohydrates: 58.7 g
- Fiber: 13.8 g
- Protein: 18.5 g
- Cholesterol: 16.7 mg
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