Turkey Farro Salad with Candied Chickpeas


Candied chickpeas give this salad sweet crunch. A trio of seasonal flavors like apple, clementine, and cranberry finish off the bowl.

Hands On Time:
1 hrs
Total Time:
3 hrs


  • 1 cup dried chickpeas (garbanzo beans)

  • ¼ cup packed brown sugar

  • ½ cup olive oil

  • 1 ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon poultry seasoning

  • 2 turkey tenderloins (1 pound total)

  • ½ cup uncooked farro

  • 1 ½ cup reduced-sodium chicken broth

  • 3 tablespoon sherry vinegar

  • 1 large Gala, Braeburn, or Honeycrisp apple, cored and thinly sliced

  • 1 6 ounce package mixed salad greens

  • 2 romaine hearts, chopped (8 cups)

  • 3 clementines, peeled and cut up

  • 2 tablespoon dried cranberries

  • 1 ounce high-quality blue cheese, crumbled (1/4 cup)


  1. Rinse chickpeas. In a large saucepan or Dutch oven combine chickpeas and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place chickpeas and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse chickpeas and return to pan. Add fresh water to cover by 1 inch. Bring to boiling. Reduce heat; cover and simmer for 1 1/2 hours or until chickpeas are very tender, stirring occasionally.

  2. Preheat oven to 325°F. Drain and rinse beans, then spread on a kitchen towel to dry thoroughly. Line a shallow baking pan with parchment paper and spread beans in a single layer in pan. Sprinkle with brown sugar, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; stir to coat beans evenly. Roast for 50 minutes or until amber colored, stirring twice for even browning. Remove and cool in pan.

  3. Sprinkle poultry seasoning and 1/2 teaspoon salt over turkey. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and add turkey. Cook for 30 to 35 minutes or until done (165°F), turning occasionally to brown evenly.

  4. Meanwhile, in a medium saucepan bring farro and broth to boiling. Reduce heat; cover and simmer for 30 minutes or until tender but chewy. Drain off any liquid; cool.

  5. Pour vinegar into a large bowl. Whisk in remaining 6 tablespoons oil in a thin, steady stream until blended and thickened. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer turkey to dressing in bowl and toss to coat. Cool 5 minutes. Remove turkey to a cutting board and slice, reserving dressing in bowl.

  6. Add apples, greens, and romaine to dressing; toss to coat. Transfer salad to a platter or plates. Arrange turkey, farro, and chickpeas over greens. Top with clementines, cranberries, and cheese.

    Turkey Farro Salad with Candied Chickpeas
    Andy Lyons


To use canned beans, skip step 1. Drain and rinse 2 15-ounce cans chickpeas; pat dry and continue as directed in step 2.

To Store:

Place candied chickpeas in a covered container. Chill for up to 3 days.

Nutrition Facts (per serving)

407 Calories
17g Fat
42g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 407
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 642mg 28%
Total Carbohydrate 42g 15%
Total Sugars 17g
Protein 23g
Vitamin C 18.4mg 92%
Calcium 92mg 7%
Iron 2.6mg 14%
Potassium 450mg 10%
Folate, total 233.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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