Chickpea and farro salad



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 


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