Our Ancient Whole Grain Blend of farro, freekeh, grano, red rice and both rye and wheat berries makes for a super hearty and healthful salad. This recipe uses lemon and honey vinaigrette to mix Ancient Whole Grain Blend with garbanzo beans and walnuts.

Prep time: 20 min
Cook time: 60 min
Total time: 80 min

INGREDIENTS

Makes 8 servings

• 3 Cups Water
• 1 Cup Ancient Whole Grain Blend
• 6 Tablespoons Extra Virgin Olive Oil, divided
• 1 Cup Sliced Carrots
• 1/2 Cup Red Onion, thinly sliced
• 2 Cloves Garlic, minced
• 6 Cups Fresh Kale, chopped
• 1 Cup Chickpeas, cooked
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Honey
• 1/2 Cup Raw Walnuts, chopped

DIRECTIONS

1. Bring water to a boil and add Ancient Grain Blend. Return to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, until grains are tender. Drain and set aside.
2. Heat 2 tablespoons olive oil over medium-low heat. Sauté carrots for 3 minutes, then add onion and garlic and sauté briefly, until softened. Add kale in batches until just wilted. Add beans, then remove from heat and mix in grains.
3. Whisk together lemon juice, mustard and honey in bowl. Slowly pour in 1/4 cup olive oil.
4. Pour dressing over grain mixture, sprinkle with walnuts. Serve warm, room temperature or cold.