Marissa's MediterraneanA hearty, high-fiber lunch bowl featuring chewy farro, massaged kale, and a zesty lemon-tahini dressing that stays fresh all day.
In a large wooden salad bowl, combine the shredded kale with a drizzle of olive oil and a pinch of salt. Massage with your hands for 2 minutes until the leaves are dark green and tender.
Massaging the kale breaks down the tough fibers, making it much easier to digest!
Whisk together the tahini, lemon juice, grated garlic, and remaining olive oil in a small jar until smooth and emulsified. Add a splash of warm water if it's too thick.
The dressing should be creamy enough to coat a spoon.
Add the cooked farro, chickpeas, diced cucumber, and minced red onion to the bowl with the massaged kale.
Make sure the farro is completely cooled so it doesn't wilt the veggies.
Pour the dressing over the salad and toss thoroughly to ensure every grain and leaf is coated.
Top with crumbled feta cheese and an extra squeeze of lemon before serving.
This salad actually tastes better after sitting for 30 minutes!
This is my absolute favorite way to use up leftover grains. If you don't have farro, pearl barley or even brown rice works beautifully. The key is the high-quality olive oil and a heavy hand with the lemon juice to keep it vibrant! To keep it kid-friendly, I usually let my little foxes help 'massage' the kale—it makes it much more tender and fun to eat.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef