Healthy & Delicious Mango Chickpea Kale Farro Salad (Vegan)

by Dorothy Reinhold on October 28, 2019


Print This Post Print This Post Vegan Mango Chickpea Kale Farro Salad on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11106

Chock full of superfoods like chickpeas and kale, this rainbow of a salad is naturally sweetened with ripe mango and blueberries, and flavored with a masterful lemony dressing. 

I’ve whipped up a veritable rainbow of a salad that you might like for lunch or dinner. Chock full of superfoods like kale, chickpeas and the Italian whole grain farro, it is lightly sweetened with fresh mango, blueberries and chopped dates, and dressed in a sprightly, lemony masterpiece of a dressing.

It was so good I made it two days in a row!

Ingredients for Vegan Mango Chickpea Kale Farro Salad on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11106Remember when I advised you to make some preserved lemons?

Well, let’s pull them out and put them to good use! (Didn’t do it? You can buy them, but please take this opportunity to go and make some for next time, because we’ll be using them again. And again. It’s cheaper and easier to make your own.)

Vegan Mango Chickpea Kale Farro Salad on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11106This salad will make #MeatlessMonday downright appealing! It also holds well overnight, even dressed, so you can make it ahead, or be confident in taking the leftovers for lunch the next day. And it can sit out on a buffet table at a potluck or party, without any harm.

Ingredient notes:

  1. Organic Farro 6-ounce package from Melissa'sFarro is a type of Italian wheat that is nutty and chewy when you cook it. It’s a bit like barley, which may be substituted if you cannot find farro. You could also sub any other cooked grain-type thing you like, including white, brown or wild rice, or cooked quinoa.
  2. I’m calling for white balsamic vinegar instead of red, because I don’t want to muddy the color of the salad.
  3. Preserved Meyer Lemons on ShockinglyDelicious.com. Recipe here: https://www.shockinglydelicious.com/?p=10805If you don’t have preserved lemon, you may substitute a splash of lemon juice and a pinch of salt, to your taste. But make some preserved lemon, I beg of you!

Vegan Mango Chickpea Kale Farro Salad on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11106

Mango Chickpea Kale Farro Salad (Vegan)

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 4-6

Mango Chickpea Kale Farro Salad (Vegan)

Chock full of superfoods like chickpeas and kale, this rainbow of a salad is naturally sweetened with ripe mango and blueberries, and flavored with a masterful lemony dressing. Pomegranate arils bejewel the top.

Ingredients

  • Salad
  • 1 (16- to 19-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked and cooled farro (a grain)
  • 1 cup diced firm-ripe mango
  • 1/4 cup finely diced red onion
  • 1/2 a red bell pepper, finely diced
  • 1/2 a yellow bell pepper, finely diced
  • 3 large lacinato kale leaves, stem removed and leaves sliced into fine ribbons (chiffonade cut) [aka Tuscan kale, dinosaur kale, black kale, Cavolo Nero]
  • 1 jalapeno pepper, stemmed and seeded, finely minced
  • .
  • Dressing
  • 1/4 of a preserved lemon, both skin and flesh, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons water
  • 2 Medjool dates, pitted and finely chopped
  • 1 clove garlic, crushed
  • 1/4 teaspoon ground cumin
  • .
  • Garnish
  • Blueberries
  • Pomegranate arils (what you might think of as pomegranate seeds)
  • 2 green onions, sliced

Directions

  1. Combine all salad ingredients (except garnishes) in a large salad bowl. Toss gently to mix well.
  2. Add all dressing ingredients to a 2-cup measure or tall bowl and puree, using an immersion blender.
  3. Pour dressing over the salad, toss gently, and let marinate for 30 minutes.
  4. Serve on plates or in wide bowls, and garnish liberally with blueberries, pomegranate arils and green onion.
  5. Serves 4 for a main salad, and 6 for a side salad.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

https://www.shockinglydelicious.com/mango-chickpea-kale-farro-salad/

pin this please!Pin the image below to your Pinterest board to save this recipe. ⇓

Mango Chickpea Kale Farro Salad recipe on ShockinglyDelicious.com

{ 31 comments… read them below or add one }

Carol Borchardt October 30, 2019 at 5:08 pm

This has so many things that I love! I love that you kicked it up with some jalapeno and I’m always looking for new ways to use farro. Sounds delish!

Reply

Dorothy Reinhold October 31, 2019 at 1:41 pm

Carol,
I’m so glad you discovered farro, too! It’s an underused grain, I think.

Reply

Beth October 30, 2019 at 3:25 pm

Holy moly – you got preserved lemon and pomegranate arils in the same recipe – I love you even more than I did before you posted this. Great recipe Dorothy! XO Oh and I LOVE farro too!

Reply

Dorothy Reinhold October 31, 2019 at 1:42 pm

Beth,
I think preserved lemon can — and should! — be used on EVERYTHING! Try it on something sweet, like vanilla ice cream. 🙂

Reply

Beth October 30, 2019 at 2:40 pm

This would be a hit in my house! We can’t get enough of farro!

Reply

Dorothy Reinhold October 31, 2019 at 1:43 pm

Beth,
I am so, so glad that others love farro too! It’s so satisfying and chewy!

Reply

Annie October 30, 2019 at 7:09 am

My garden is full of kale that is just about ready! I’m going to try this!

Reply

Dorothy Reinhold October 31, 2019 at 1:43 pm

Annie,
Backyard kale is THE BEST!

Reply

Karen October 29, 2019 at 7:15 pm

That’s an incredible looking salad! I don’t think I’ve tried farro before. I need to fix that.

Reply

Dorothy Reinhold October 29, 2019 at 8:26 pm

Karen,
You would LOVE farro…it’s a chewy wheat grain, very satisfying!

Reply

Lori October 29, 2019 at 7:09 pm

I love lunches like this!! So pretty and totally healthy!

Reply

Beks October 29, 2019 at 6:56 pm

is today pic for lunch ~ looks delicious and I love chick peas ! thanks for the post.

Reply

Erin | Dinners,Dishes and Dessert October 29, 2019 at 6:26 pm

This salad is seriously making me hungry!

Reply

Rahul February 13, 2013 at 11:11 am

I was shocked at how good this is! I just made it for lunch and ate every bit of it! I had all the iniendgrets on hand too. Today was my second day eating raw and I tasted the raw kale yesterday and I thought oh no! This is horrid! But I liked the salad here even better than a lettuce salad. Seriously more mouthfeel and flavor. I used curly kale and just rolled it up as best I could. A lot of it came out just finely chopped. Tasted NOTHING like raw. EXCELLENT RECIPE!

Reply

Jeanette February 4, 2013 at 6:49 am

I love everything about this farro salad – I’m a huge mango fan and the dressing sounds incredibly delicious!

Reply

Asiya @ Chocolate and Chillies January 30, 2013 at 12:15 pm

Hi Dorothy, I have to say WOW to this salad! I didn’t even recognize it! You made some great changes and thank you for your kind words!

Reply

Dorothy February 1, 2013 at 9:27 am

Asiya,
I really enjoyed exploring your blog. SRC is such a fun experience!

Reply

Karen January 30, 2013 at 4:40 am

What a BEAUTIFUL entry for SRC! I love all the ingredients in this recipe and your photos are lovely!
Karen from Lavender and Lovage and visiting from group D

Reply

Dorothy February 1, 2013 at 9:27 am

Karen,
Thank you so much for the compliments!

Reply

Laura January 29, 2013 at 10:50 pm

This salad is really intriguing and I mean that in a good way. Unexpected, unique… Am pinning now!

Reply

Dorothy February 1, 2013 at 9:35 am

Laura,
It IS intriguing, and I mean it in a good way, too! Thank you!

Reply

Christine January 28, 2013 at 5:39 pm

Oh man does this look good! I’ve really been craving healthy food and this salad fits the bill perfectly – all I need to do is switch out the farro for quinoa as I’m not sure that the former is gluten free!

Reply

Dorothy January 28, 2013 at 6:21 pm

Christine,
Farro is a form of wheat, so yes, sub a different grain. How about spelt? Something chewy!

Reply

Sarah E January 28, 2013 at 3:46 pm

I love the variety of super delicious foods in the salad – great pick! Happy Reveal Day.

Reply

Dorothy January 28, 2013 at 4:21 pm

Sarah,
Thank you! It’s like a rainbow salad!

Reply

Jess @ Flying on Jess Fuel January 28, 2013 at 2:51 pm

I don’t think I’ve ever had farro before, but this salad is beautiful and looks delicious!!

Reply

Dorothy January 28, 2013 at 4:21 pm

Jess,
Farro is the new “it” grain!

Reply

Cindy Harris January 28, 2013 at 10:55 am

What a beautiful colorful dish–it must be delicious. Great SRC pick.

Reply

Dorothy January 28, 2013 at 11:14 am

Cindy,
Thanks, and IT IS! Best salad I have ever made!

Reply

SallyBR January 28, 2013 at 10:12 am

Loved your choice! I’ve been meaning to use kale in a salad, but so far it’s been just sitting as an idea…

Love the colors of your salad, absolutely beautiful!

Reply

Dorothy January 28, 2013 at 11:15 am

Sally,
Thank you! You MUST use kale in a salad, and soon! Some of my favorite salads have kale. Not gonna get healthier than that.

Reply

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