Turkey Farro Salad With Candied Chickpeas And Clementine Vinaigrette

Serves 4

INGREDIENTS
15 ounce can chickpeas, drained, rinsed and skins removed
3 tablespoons packed brown sugar
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 turkey tenderloin (about 8 ounces) or 8 ounces leftover turkey meat
1/2 cup uncooked farro
1 1/2 cups chicken broth
6 ounces mixed spring greens
1 Honeycrisp apple, sliced thinly
2 seedless clementines, peeled and sliced
2 tablespoons dried cranberries
1 ounce feta cheese, crumbled

For the Clementine Vinaigrette:
Juice of two clementines, about 2 tablespoons
1 tablespoon white balsamic vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
pinch of salt and freshly ground pepper

DIRECTIONS
Preheat oven to 325 degrees.

Make sure chickpeas are well dried, and in a medium bowl, coat them with 1 tablespoon olive oil and brown sugar, as well as a pinch of salt and pepper. Spread the beans in a single layer on a parchment lined baking sheet and bake for 50 minutes or until they are golden brown. Stir occasionally. Remove and allow them to cool on the pan.

(*if using leftover turkey meat, you can skip this step) Sprinkle poultry seasoning and 1/2 teaspoon salt over the turkey tenderloin. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon olive oil and turkey. Cook 30-35 minutes or until done (165 degrees F), turning to brown evenly.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the farro, cover, and reduce heat to medium low. Cook 30 minutes, or until the farro has a slight chew. Drain off any excess liquid and cool.

When turkey is cooked through, transfer to a cutting board and cover with foil to rest for 5 minutes. Then slice on an angle. Arrange the greens and apples on a platter or large shallow bowl, and arrange the turkey, farro, and chickpeas over the greens. Top with clementines, cranberries, and cheese.

For the Clementine Vinaigrette:
In a small jar with a tight fitting lid, mix clementine juice, vinegar, honey, oil, mustard and salt and pepper. Cover and shake until emulsified.