Simple Mango Farro Kale Salad
This Simple Mango Farro Kale Salad is flavorful and easy to make. It combines fresh produce with healthy canned foods for a salad that's light, yet filling.
- 1 cup farro
- 15.5 oz. can chickpeas drained
- 15 oz. can mango drained and diced
- 1 red bell pepper diced
- 3 cups kale de-stemmed and cut into strips
- 1/2 cup olive oil
- 2 Tablespoon lemon juice
- 2 teaspoon dried basil
- 1 Tablespoon Dijon mustard
- 2 Tablespoon honey
- Salt and Pepper
Cook farro per package instructions.
In a bowl, mix farro, chickpeas, mango, bell pepper and kale.
In a separate bowl, whisk olive oil, lemon juice, basil, mustard, honey and salt and pepper to taste.
Pour over salad.
Refrigerate for at least 2 hours before serving.
Calories: 646kcal | Carbohydrates: 85g | Protein: 14g | Fat: 31g | Saturated Fat: 4g | Sodium: 375mg | Potassium: 799mg | Fiber: 15g | Sugar: 25g | Vitamin A: 7118IU | Vitamin C: 140mg | Calcium: 151mg | Iron: 4mg