Recipes and Cooking Turkey Farro Salad with Candied Chickpeas 4.2 (15) Add your rating & review Candied chickpeas give this salad sweet crunch. A trio of seasonal flavors like apple, clementine, and cranberry finish off the bowl. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He has authored, edited, or collaborated on more than 50 cookbooks, and his reliable recipes have appeared in dozens of publications such as Better Homes & Gardens, USA Today, and AARP. He has been a full-time food writer since 1993. Learn about BHG's Editorial Process Published on August 19, 2015 Print Rate It Share Share Tweet Pin Email Hands On Time: 1 hrs Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts Ingredients 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) Directions 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. 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. 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. 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. 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. 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. Andy Lyons Tips 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. Rate it Print Nutrition Facts (per serving) 407 Calories 17g Fat 42g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.