Ingredients

• 1/2 cup dry farro
• 2 medium apples
• 1 cup chickpeas
• 2 tablespoons orange juice
• 2 teaspoons Dijon mustard
• 2 tablespoons vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1/2 cup goat cheese
• 4 cups butterhead lettuce

Preparation

1. Cook farro according to package directions, approximately 15 to 20 minutes. Fluff and set aside to cool.
2. Core and slice the apples. Drain and rinse chickpeas.
3. To make vinaigrette dressing, whisk together the orange juice, mustard, vinegar, honey and olive oil.
4. To assemble salads, place lettuce in 4 bowls. Divide the sliced apple, chickpeas and farro equally on top of lettuce. Top each salad with 2 tablespoons of goat cheese and 2 tablespoons of the vinaigrette.

Helpful hints

• If farro is not available, brown rice may be substituted. This brings the protein down to 9 g and fiber content to 5 g.