Roasted Chickpea and Farro Salad Bowl
Farro is one of my favorite grains. It is an ancient grain used throughout the Mediterranean and the Far East. Once cooked, it has an awesome texture. Not only does it taste great but it has incredible health benefits as well. I’ll post a few articles below for your reference.
My Roasted Chickpea and Farro Salad Bowl is easy and super delicious. This is a dish you can make for lunch or dinner. I like to load the bowl with fresh ingredients. Your family or your guests will be impressed by the detail and the way the salad looks when it is finished.
| Servings | Prep Time |
| 2 | 15 |
| Cook Time |
| 10 |
|
|
Ingredients
- 15Ounces Garbanzo Beans | ChickpeasDrain, rinse and let them dry in a colander or sieve
- 9 Ounces Farro
- 2 Cups Vegetable Broth or Stock
- 1.5Cups Persian CumberSeeded and Chopped
- 1.5Cups Cherry TomatoesSeeded and Chopped
- 1.5Cups Red Bell PepperI like to grill my peppers before adding them to the bowl
- 1.5Cups Asparagus*Optional either grill or saute
- 1.5 Cups Broccoli*Optional either grill or saute
Spices For Roasted Chickpeas
- 2 Tablespoons Extra Virgin Olive Oil
- 1Teaspoon Cumin
- 1 Teaspoon Chili PowderOr Smoked Paprika
- 1Teaspoon Garlic Powder
- 1/2Teaspoon Cayenne Pepper(see the other variation of spices you can use)
Instructions
- Start by warming up you 2 cups of vegetable broth (rinse your farro in a sieve before adding to the warm broth).
- Add Farro to your broth and cook with low to medium heat until the grain is cooked and broth is reduced. I like to cover the pot to add steam and speed up the cooking process (you can tilt the lid). Once cooked remove from heat and layer your Farro at the bottom of the two bowls
- Next, simply layer the rest of your ingredients going clockwise around the bowl.
- Finally, add your dressing. I like this lemon tahini recipe. The flavor of the Tahini is a perfect match for the spiced chickpeas
- 1. Preheat oven to 400°F. 2. Drain and rinse chickpeas in a colander or sieve. Dry them with paper towels or a clean non-lint dish towel. The more moisture removed, the crispier the chickpeas will be. 3. Transfer chickpeas to a bowl and toss them with the olive oil, salt and pepper. 4. Spread the dried chickpeas onto a sheet pan. 5. Roast for 20 to 30 minutes. Shake the pan every 10 minutes to roasted evenly. The chickpeas are done when golden brown in color and crunchy on the outside. 6. Transfer roasted chickpeas back to your bowl to season. You can use 4-6 teaspoons of your favorite spices. These are my two favorite variations Option 1: 1 teaspoon of garlic powder 1 teaspoon of chili powder or smoked paprika 1 teaspoon of cumin 1/2 teaspoon of cayenne pepper Pinch of salt and pepper Option 2: 1 teaspoon of cumin 1 teaspoon of garam masala 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon of paprika Pinch of salt and pepper 7. Toss the desired spices in your bowl with the warm roasted chickpeas and stir to coat.
Recipe Notes
