Delicious and refreshing this seasonal bowl is PACKED with all the good things. Bright, perfectly ripe citrus, crisp and crunchy kale with nutritious chickpeas and farro to round it out. Everything I want for an outdoor lunch on a beautiful day!

Keep it vegetarian or swap the feta for hemp seeds and make it vegan!


2c kale, shredded/ribbons
1T olive oil
1 grapefruit/large orange
1c cooked farro
1c cooked chickpeas/drained canned
2t honey/maple syrup
1t red wine vinegar
Salt and pepper
2T feta, crumbled or hemp seeds – optional


Place kale in a large bowl, drizzle with olive oil and massage until every piece of kale is coated. Section/supreme the grapefruit/orange, dump the citrus over the kale and squeeze any remaining juice out of what’s left. Add farro and chickpeas, toss. Drizzle in honey/maple and vinegar, then sprinkle a little salt and pepper. Toss kind of excessively so the honey/maple incorporates then toss in the feta.


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