Cook farro or quinoa in boiling water according to directions. Drain and cool.

If using quinoa, Preheat over to 350˚ F. Then line a baking sheet with parchment paper.
Spread the cooked quinoa across the parchment to a single layer. Roast for about 15 minutes, check, stir the quinoa, and continue to bake until crispy. Exact time will be dependent upon how wet the quinoa is. It's best to check at 15 minute intervals to be safe.

If using farro, then heat a skillet over medium-high heat. Add 3 tbsp olive oil, 1 clove garlic, and cooked farro. Saute farro until crispy and golden. Then transfer to plate with a slotted spoon.

In a small bowl, combine hummus, spicy mustard, lemon zest and juice, capers, brining juice, and minced garlic. Whisk to combine and add olive oil for added creaminess. Add maple syrup to offset the saltiness of the dressing if you need it.

Using a small saute pan, roast a 1/4 cup almonds until lightly browned and beginning to be fragrant. Let cool and chop.

In a large bowl toss the kale with 2/3 dressing, farro, and almonds. Enjoy!