1large bunchkale leaves(about 10 to 12 ounces) destemmed and chopped
1canchickpeas(15 ounces) rinsed
1/4cupfinely chopped red onion
1canartichoke hearts(14 ounces) rinsed and sliced into quarters if large
1/2cuptoasted walnut halvesroughly chopped
Place the farro in a medium saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat, then simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender, about 25 minutes. Transfer to a large serving bowl. While the farro cooks, prepare the other ingredients.
In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined.
Pour the dressing over the warm farro, then toss to coat.
Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top. If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.
TO STORE: Leftover summer detox salad will keep in the refrigerator for up to four days.