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Healthy & Delicious 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. 

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: http://www.shockinglydelicious.com/?p=11106 [1]Remember when I advised you to make some preserved lemons [2]?

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: http://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: http://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 [2], I beg of you!

I’m bringing this salad to October’s Progressive Eats dinner, at which we are celebrating all things pomegranate. See the whole menu below, after the recipe ⇓, and choose something for your own menu this week. We have so much to offer for your own pomtastic dish!

Vegan Mango Chickpea Kale Farro Salad on Shockingly Delicious. Recipe: http://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

http://www.shockinglydelicious.com/mango-chickpea-kale-farro-salad/ [4]

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

Mango Chickpea Kale Farro Salad recipe on ShockinglyDelicious.com

Progressive Eats [5]

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Everything Pomegranate — from pomegranate juice to molasses to fresh arils straight from the fruit. Our host this month is Beth Lee who blogs at OMG! Yummy [6].

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. We choose a theme each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!

A Pomegranate Party

Cocktails
The Sugarplum Cocktail [7] – Karen’s Kitchen Stories
Pomegranate Cosmopolitan Cocktail [8] – That Skinny Chick Can Bake

Appetizers
Crostini with Goat Cheese, Pomegranate, and Rosemary [9] – Creative Culinary

Salad
Mango Chickpea Kale Farro Salad [4] – Shockingly Delicious

Main Courses
Walnut Crusted Chicken with Pomegranate Sauce [10] – From a Chef’s Kitchen
Pomegranate Glazed Hasselback Butternut Squash + Quinoa and Apples [11] – The Wimpy Vegetarian
Instant Pot Brisket with Pomegranate Molasses [12] – OMG! Yummy

Sides
Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables [13] – Beyond Mere Sustenance

Desserts
Pomegranate Sorbet [14] – The Redhead Baker
Rustic Apple and Pomegranate Galette [15] – Clandestine Cake Club