Скачать или смотреть Chickpea Farro Salad

⭐️ Get Recipe: https://theplantbasedschool.com/medit...

Mediterranean farro salad is packed with tasty veggies, fresh herbs, creamy feta, and crunchy nuts, tossed with chewy farro and a tangy cumin dressing.

It's an excellent recipe to make ahead and excellent for lunch, dinner, potlucks, or as a starter and side dish.

⭐️ Ingredients
FARRO
1 cup (200 grams) farro uncooked
3 cups (750 grams) vegetable broth
SALAD
1 eggplant cut into ½-Inch cubes
2 zucchini cut into ½-Inch cubes
1 red onion sliced
1 tablespoon extra virgin olive oil
¼ teaspoon salt
½ cup (80 grams) jarred roasted bell pepper diced
¼ cup (8 grams) parsley finely chopped
2 tablespoons (30 grams) pistachio nuts toasted
2 ounces (60 grams) of feta
1 can (15 oz) (1 can (230 grams)) chickpeas optional

DRESSING
¼ cup (55 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 tablespoon (15 grams) mustard
1 small clove garlic grated
½ teaspoon cumin ground
½ teaspoon paprika
½ teaspoon salt or more to taste
¼ teaspoon black pepper

Instructions
BOIL THE FARRO
Bring 3 cups of vegetable broth to a boil.
Rinse 1 cup farro, add it to the broth and simmer until liquid is absorbed and the farro is cooked al dente (about 20 - 30 minutes).
Stir occasionally to prevent the Farro from sticking to the pot.

ROAST THE VEGGIES
Preheat oven to 400°F or 200°C.
Chop 1 eggplant and 2 zucchini into ½-Inch (1 cm) cubes and slice 1 red onion.
Transfer veggies onto a baking tray lined with parchment paper and season with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt.
Toss and roast the veggies for 20 minutes or until tender and slightly charred.

MAKE CUMIN DRESSING
To a small bowl, add ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
Whisk until ingredients are well combined.

MIX THE SALAD
To a large mixing bowl, add cooked farro, roasted vegetables, ½ cup jarred roasted bell pepper (diced), ¼ cup parsley (chopped), dressing, and toss to combine.
Arrange onto a serving platter, top with 2 tablespoons pistachio nuts and 2 ounces feta (crumbled).

❤️ Nico & Louise
#saladrecipe #chickpeas