So, it is currently 11:27 PM on a Saturday. I'm awake, which is one thing. I'm typing this, which is another thing.
I'm awake because, quite frankly, I can't sleep. Despite how tired I feel and how much my eyelids want to close, my mind is sorting through feelings and conversations and thoughts and yah-dah-yah-dah. The usual, except this typically happens right when I wake up in the morning and prevents me from going back to sleep like a normal human being would at 5:30 AM. That's just how my body works - 7:30 AM is totally considered (and applauded) as "sleeping in".
And 11:30 PM? That, my friends, as just shy of two hours past my bedtime. No, I'm not a ten-year-old who still follows the rules of her mother. I'm just a disciplined young woman who physically cannot keep her eyes open at this time. Hence, I don't "go out" or "party" or do really anything past 9:30 PM that requires a bra and me getting out of my bed.
Okay - the real reason I can't sleep? I'M JUST HAPPY. It's not the delusional-tired state that most people reach (or maybe it's just me?) - just pure happiness.
If I were to metaphorically put myself in the shoes I wore a year ago, I wouldn't be this happy, and that would mainly be due to my body. HOW DUMB IS THAT. Like, my size (read: my increase in size) would totally have inhibited any possible experience of joy from then until now.
Ugh, thank the Lord for getting my shiz together for me.
Anyway, that's pretty much all I have to say here.
And for the salad, it's one of the most unique, most tasteful I've ever created - much more than lettuce, fresh veggies, protein and avocado. Crispy chickpeas + hearty farro (have you ever had it?) + crunchy kale + more flavor than one would expect from a 20-minute salad.
Please please please, for your own personal enjoyment of greens and beans and grains, make. this. salad. There's flavor, there's taste, there's texture. Surprise yourself...
... love yourself! Oh, and love kale.
Makes 4-5 servings
For the chickpeas:
2.5 cups chickpeas, drained and rinsed
1/2 red onion, finely diced
2 garlic cloves, minced
2 tbsp. grapeseed oil, plus more for the pan
1/2 tsp. cumin
1/2 tsp. paprika
For the salad:
2 cups chopped kale
2 tbsp. grapeseed oil
2-2 1/2 cups cooked farro (or any other rice-like grain)
juice from 1/2 lemon
Optional: hopped red onion and basil
- Heat a large, nonstick skillet over medium-high heat and coat with grapeseed oil. Carefully (to not splatter the oil) add in the beans and onion. Cook until the onions are translucent and the beans are lightly charred. Remove from heat.
- Massage the kale in grapeseed oil until bright green and tender. Combine with cooked farro and chickpeas, and squeeze lemon juice on top. Stir to combine and garnish with onion and basil, if using.
- Serve immediately or chilled. Store leftovers in an airtight container for up to one week.