Mediterranean Grains (v) Recipe
farro, romaine, feta, kalamata olives, artichoke hearts, red onion, crispy chickpeas, diced cucumber, lemon dijon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Farro
In a medium saucepan, combine farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until tender. Drain excess water and let it cool.
- 2
Prepare the Chickpeas
Preheat your oven to 400°F (200°C). Toss the rinsed chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- 3
Make the Vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the cooked farro, romaine lettuce, feta cheese, kalamata olives, artichoke hearts, red onion, diced cucumber, and crispy chickpeas. Drizzle the lemon Dijon vinaigrette over the salad and toss gently to combine.
- 5
Serve
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.
