I have fallen in love with farro! It’s deliciously chewy and nutty and I was eating it right out of the pot, it’s just so good! And it’s super healthy too! It’s jam packed with fiber, protein and iron. I have to admit, I overcooked mine a bit, you want your farro more on the al dente side, giving it more chew factor. So keep an eye on it. Farro is a versatile grain that you can toss into soup, salads. Use farro as a side dish tossed with olive oil, garlic and some herbs. I’ve had it for breakfast instead of oatmeal, topped with some walnuts, raspberries and a little soy milk and it was delicious! This salad is so satisfying, it can be a complete meal on its’ own!
- 1 cup pearled farro
- 1 15 oz. can chickpeas, drained and rinsed
- 1/2 cup good ripe tomatoes, chopped
- 1 cup chopped baby lettuces or spring mix
- a few mint leaves *optional
- 3 radishes, chopped
- 1 avocado, chopped
- 1/3 cup grapeseed oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 sun dried tomatoes, packed in olive oil, finely chopped
- 1 tablespoon of the olive oil that the sun dried tomatoes are packed in
- sea salt
- freshly ground pepper
Cook your farro according to the package instructions. Once al dente, drain and rinse with cold water. Have all of your veggies, chopped to about the size of the chickpeas. Combine the farro, chickpeas and tomatoes. Make your dressing combining the oils, lemon juice, red wine vinegar, sun dried tomatoes, and season with salt and pepper. Toss in the lettuce, avocado and radishes when you are ready to serve your salad. If you want to add a little more sweetness to the salad, just add in more tomatoes. This serves about 4 people. Enjoy!