This recipe for farro salad could be a hearty side dish for winter meals or it could be a vegetarian main dish. Roasting the vegetables makes them the very best version of themselves in my opinion, sweet, carmelized and crispy at the edges. Roast a pan on the weekend, pair it with a tangy vinaigrette and eat well for at least a few days, depending, of course, on how hungry you are. I can polish this off in two days by myself. Leftovers are good for lunch with a fried egg on top!
PrintChickpea and farro salad
Ingredients
For the salad:
1/2 C farro
1/2 C olive oil
4 carrots, peeled and sliced
1 small head of cauliflower cut into florets
1 red onion, chopped
1 12 oz jar artichokes
1 15 oz can chickpeas
For the vinaigrette:
1/4 C red wine vinegar
1 T Dijon mustard
1 t sugar
1/2 C olive oil
salt and pepper to taste
Instructions
Bring about 2 C of salted water to a boil over high heat
Add farro, lower heat and simmer for 60 minutes, or until tender, drain
Preheat oven to 425 degrees
Put carrots and cauliflower in a large bowl, sprinkle with 1/4 C olive oil, salt and pepper, toss until covered
Spread on a baking sheet and roast for about 30 minutes or until vegetables start to soften
Add drained chickpeas, drained artichoke hearts and chopped red onion with the rest of the olive oil and stir it all around, return to the oven
Roast another 15 to 30 minutes or until the vegetables are soft and the onion starts to char
Whisk the vinegar, mustard and sugar together in a small bowl
Add the oil slowly, whisking continuously
Salt and pepper to taste
Toss the vegetables with the dressing
This looks and sounds wonderful! I’ve never cooked farro. I’m wondering if it would get soft enough at high altitude? I sometimes have trouble even making beans from scratch because they just won’t soften. Anyway, my mouth is watering!
I’m at 6500 feet and I can get it soft if I cook it for 60 minutes or a little more. I can’t get beans to soften without my pressure cooker though. The struggle is real!
XXOO,
RMW