Kale Farro Bowls

1 Prepare the pickled red onions- add the thinly sliced onion to a jar with the water, apple cider vinegar, sugar and salt. Refrigerate for at least 1 hour before serving or overnight if preparing ahead of time.
2 Preheat the oven to 400 F. Add the cubed sweet potatoes to a sheet-pan with the chickpeas. Toss with 2 tbsp of olive oil, 2 tbsp of ranch dressing and a pinch of salt. Roast for 35 minutes.
3 While the vegetables roast, add 1 cup of farro to a saucepan with two cups of water and pinch of salt. Bring to a boil. Once boiling, cook covered and let simmer for 25-30 minutes until all of the water is absorbed.
4 Once the vegetables and farro are done, prepare the ranch vinaigrette. Combine the olive oil, ranch dressing, lemon juice and salt & pepper in a jar and shake well 
5 Toss the vinaigrette with the kale then top with the farro, roasted vegetables, pickled onions and pumpkin seeds. Add any remaining dressing over the top.