Mango Chickpea Kale Farro Salad - ◾1 (16- to 19-ounce) can chickpeas, drained and rinsed ◾1 cup cooked and cooled farro ◾1 cup diced firm-ripe mango ◾1/4 cup finely diced red onion ◾1/2 a red bell pepper, finely diced ◾1/2 a yellow bell pepper, finely diced ◾3 large lacinato kale leaves, stem removed and leaves sliced into fine ribbons (chiffonade cut) [aka Tuscan kale, dinosaur kale, black kale, Cavolo Nero] ◾1 jalapeno pepper, stemmed and seeded, finely minced - DRESSING - GARNISH -
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