Hummus and Farro Grain Bowl

1 cup farro

1 cup chickpeas

2 tsp smoked paprika

1 tsp. ground cumin

kosher salt

1 shallot

8 Tbs. olive oil, divided

6 Tbs. lemon juice, divided

1 tsp. honey (optional)

1 cup tomatoes, cut in half

1 cup cucumbers, small diced

1 cup kale, ribs removed and thinly sliced

1 cup hummus

In a large pot of boiling salted water, cook the farro until fork tender, about 9 - 10 minutes. Strain and let cool.

In a medium saute pan warm 1/4 cup olive oil. Toss the chickpeas with salt, smoked paprika, and ground cumin. Pan fry the chickpeas until crispy and cooked through. Set aside on a paper towel lined plate.

In a small jar combine the shallot, olive oil, lemon juice, honey, and pinch of salt.

In a small bowl combine the tomatoes and cucumbers and toss with a little of the lemon vinaigrette. In a separate bowl toss together the kale and a little of the vinaigrette, massaging the kale well.

Put everything together by placing a large dollop of hummus on a plate. Top with a spoonful of the farro, followed by a spoonful of the tomato salad and the kale salad. Top with chickpeas and an extra drizzle of the lemon vinaigrette. Repeat with remaining ingredients.

Serves about 4.