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Garlic Scape + Mint Pesto Farro Salad with Kale + Chickpeas

This great summer salad is super satisfying and filling, without heating up your kitchen! Start off by making an amazing + unique pesto that you will love on everything! By coating all the components of this salad in the pesto, you impart flavor everywhere! The secret ingredient, mint opens up your taste buds so that you can taste all the other flavors better plus the lemon juice brings a brightness to the pesto that you will love. Not only is this recipe great for meal prep, but it is perfect for a quick weeknight dinner.
Course Dinner, Main Course, Salad, Side Dish
Cuisine American, Italian
Keyword 30 minute meal, healthy, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the Pesto:

  • 8 garlic scapes, roughly chopped
  • ¼ cup fresh mint leaves
  • ¼ cup basil leaves
  • ¼ cup shelled pistachios
  • 2 tbsp parmesan cheese
  • 2 tbsp lemon juice
  • ½ cup extra-virgin olive oil
  • ½ tsp sea salt, or to taste
  • ¼ tsp freshly ground black pepper

For the Farro:

  • 1 cup farro
  • 2 cups water
  • 2 teaspoons salt
  • 2 tbsp pesto

For the Kale:

  • 1 bunch kale
  • 2 tbsp lemon juice
  • 1 tsp extra virgin olive oil
  • Pinch of salt
  • 1 tbsp pesto

For the Chickpeas

  • 1 can chickpeas, drained
  • ¼ tsp sea salt

Instructions

For the Pesto:

  • Place the garlic scapes in a food processor and pulse until smooth, about 30-45 seconds.
  • Add the mint and basil and pulse again until smooth.
  • Add the pistachios and pulse for 30 seconds. Scrape down the sides of the bowl.
  • Add the Parmesan cheese and lemon juice and pulse until the ingredients are combined.
  • Add the olive oil and process on high for 15 seconds.
  • Add salt and pepper to taste.
  • Set the pesto aside while you prepare the farro.

For the Farro:

  • Cook the farro according to package directions. There are different types of farro, so the cooking time varies depending on the type you have.
  • Place the cooked farro in a medium sized bowl
  • Add 1 tbsp pesto and mix until combined. Set aside.

For the Kale:

  • Tear the kale off the stems and wash.
  • Dry the leaves thoroughly and then tear or chop into small pieces.
  • Place kale in a large bowl with 2 tbsp lemon juice, 1 tsp olive oil and a pinch of salt and massage the kale until it is shiny (about 1-2 minutes).
  • Add 2 tbsp pesto and mix until combined.

To Serve:

  • Add the farro to the bowl with the kale and toss to combine. Then add the drained chickpeas and ¼ tsp salt and toss again. Adjust seasonings and add more pesto if you like. Divide the salad among 4 bowls and serve.
  • Store extra pesto in an airtight in the refrigerator.