1. 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.
2. 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.
3. 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.
4. When turkey is cooked through, transfer to a cutting board and cover with foil to rest for 5 minutes. Then slice on an angle.
5. 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

1. 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.