Ingredients:
1/2 cup uncooked farro or quinoa
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice (about 1 large or 2 small lemons)
1 teaspoon kosher salt, plus additional for cooking the farro
1 large bunch (about 10 to 12 ounces) kale leaves, destemmed and chopped
1 cup pitted cherries, halved
1, 15-ounce can chickpeas, rinsed
1/4 cup finely chopped red onion
1, 14-ounce can artichoke hearts, rinsed and sliced into quarters if large
1/2 cup toasted walnut halves, roughly chopped
Directions: