Warm Mediterranean Farro Salad
Cook and Prep Time: 35 minutes
Serves: 4
You Need
• Roasted Oregano-Spiced Chickpeas (see below)
• 2 cups Farro
• 4 cups Cherry Tomatoes, halved
• ½ Red Onion, diced
• 1 ½ cups Scallions, thinly sliced
• 1 Red Bell Pepper, diced
• ½ cup Kalamata Olives, chopped
• 1 English Cucumber, diced
• 1 cup Parsley, chopped
For the Dressing:
• 1 Lemon, juiced
• ¼ cup Basil
• 1/3 cup Tahini
• ¼ cup Water
• 3-4 cloves Garlic
• Salt, to taste
• Black pepper, to taste
DIRECTIONS
- Rinse and chop the produce accordingly.
- Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
- Make the chickpeas (see below).
- Make the dressing. Combine all ingredients in a blender, and pulse until smooth. Adjust thickness by adding more tahini or water as needed. Season to taste.
- Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
- Add the chickpeas and the dressing, and toss to combine. Enjoy!
Roasted Oregano-Spiced Chickpeas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
• 1 29 oz. can Chickpeas, rinsed and drained
• 1 tsp. Olive Oil
• Salt, to taste
• Pepper, to taste
• 1 tbsp. Ground Cumin
• 2 tsp. Dried Thyme
• 1 tsp. Dried Oregano
DIRECTIONS
- Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
- On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
- Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
- Place in a bowl for serving. Garnish with fresh parsley. Enjoy!