Oregon Hazelnut Chickpea Grain Bowls

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 cup farro or barley
• 1 large bunch kale, stems removed and leaves torn
• 3/4 cup hazelnuts
• 1/3 cup olive oil, divided
• 3 tbsp cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 apple, thinly sliced
• 3 oz crumbled vegan feta-style cheese
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Spread the hazelnuts on a sheet pan and toast for 8 to 10 minutes, until the skins darken and crack.
2. Tip the hot nuts into a clean towel and rub them vigorously; most of the bitter skins will come away. Chop them roughly once cool.
3. Dry the chickpeas thoroughly on a towel, toss with 1 tablespoon of the oil and salt, and roast for 25 to 30 minutes, shaking once, until crisp and split.
4. Drying them first is what decides between crisp chickpeas and soft, wrinkled ones.
5. Meanwhile simmer the farro in plenty of salted water for 25 to 30 minutes, until tender with a chew, then drain.
6. Whisk the vinegar, mustard, maple syrup, garlic, and the remaining oil with salt and pepper into a vinaigrette.
7. Put the torn kale in a large bowl with a quarter of the vinaigrette and massage it hard with your hands for a full minute, until it darkens, softens, and shrinks by about half. Raw kale dressed without massaging stays tough and squeaky.
8. Fold the warm farro through the kale, top with the roasted chickpeas, hazelnuts, apple, and cheese, and finish with the remaining vinaigrette.

Allergen note: Contains gluten, tree nuts and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.