Tuscan Baby Kale Recipe

Preheat and dry

Preheat oven to 425°F (220°C). After draining and rinsing the chickpeas, spread them on a clean kitchen towel or paper towels and rub gently to remove as much moisture and loose skins as possible. Dry chickpeas roast crisper.

In a bowl, toss the dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Spread the chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast 25–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crisp. If they soften after cooling, return to the oven for 3–5 minutes. Remove and let cool on the pan; they will crisp further as they cool.

While chickpeas roast, heat a small dry skillet over medium heat. Add the almonds and toast, stirring frequently, 4–6 minutes until fragrant and lightly browned at the edges. If using, sprinkle 1/4 teaspoon sea salt over the warm almonds and toss to coat. Transfer to a plate to cool.

In a small jar or bowl, combine 2 tablespoons balsamic vinegar, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk or shake vigorously until the dressing emulsifies. Taste and adjust seasoning — add a splash more balsamic for acidity, a pinch more honey for sweetness, or a little water (1–2 teaspoons) to loosen if too thick. Set aside at room temperature.

If farro isn't already cooked: rinse 1/2 cup dry farro and simmer in 1 1/4 cups water with a pinch of salt until tender but chewy, 20–25 minutes. Drain any excess water and let cool to warm or room temperature. (This recipe assumes 1 cup cooked farro is available.)

Place 6 cups organic baby kale in a large bowl. Add 1 cup cooked farro and 1 cup halved cherry tomatoes.

Pour about half of the balsamic vinaigrette (about 2 tablespoons) over the greens and farro. Using clean hands or salad tongs, gently toss and massage the dressing into the kale for 30–45 seconds so the leaves soften slightly and the farro is coated. Add more dressing if desired, up to the remaining amount, to taste.

Fold in 3 ounces crumbled feta, the cooled roasted chickpeas, and the toasted almonds. Toss gently to distribute evenly.

Taste and adjust: add salt and pepper if needed, a squeeze of lemon if you want brightness, or a drizzle more balsamic vinegar for acidity.

Divide among 4 plates or serve family-style. Garnish with an extra sprinkle of feta and a few whole almonds or chickpeas on top. Serve immediately so chickpeas remain crunchy.