Blood Orange Salad with Farro and Crispy Chickpeas - Forks Over Knives

Ingredients

• 1 cup dry farro
• 1 15-oz. can no-salt-added chickpeas
• 1 tablespoon tahini
• ½ teaspoon curry powder
• ¼ teaspoon smoked paprika
• 4 cups chopped romaine lettuce
• 2 blood oranges, peeled and sectioned
• 1 cup chopped yellow bell pepper
• ½ cup sliced scallions
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup blood orange juice
• 2 tablespoons red wine vinegar
• 2 teaspoons pure maple syrup
• 2 teaspoons Dijon mustard
• ¼ teaspoon ground cinnamon