Summer vegetable, farro and chickpea salad
Enjoy a delightful blend of summer vegetables, nutty farro, and wholesome chickpeas in this refreshing and nutritious salad. Perfect for a light and flavorful meal.
Ingredients:
- 2 Persian cucumbers, sliced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Mint, torn
- 1/4 cup Basil, torn
- 3 Scallions, thinly sliced
- 2 cups Cooked farro
- 1/4 cup Almonds, toasted and chopped
- 1 Can chickpeas, drained and rinsed
- 1 Lemon, zest and juice
- 1 teaspoon Dijon mustard
- 1 Garlic clove, smashed lightly to bruise it
- Extra virgin olive oil, to taste
- Maldon salt and pepper, to taste
- 1/2 cup Whole milk Greek yogurt
Instructions:
- Prepare the dressing: Grate the outer yellow skin of 1 entire lemon and keep it aside. Squeeze the juice of half a lemon into a small bowl. Whisk together with Dijon mustard, a crushed garlic clove, and a generous amount of salt. Let it sit for 5 minutes to infuse the lemon juice with the garlic flavor. Remove the garlic clove and blend in olive oil to your liking.
- Mix the diced cucumbers, tomatoes, herbs, roasted almonds, farro, chickpeas, and lemon peel in a large bowl, keeping some herbs aside for garnishing. Drizzle the dressing over the salad, season with Maldon salt and fresh ground pepper, and mix thoroughly.
- When ready to serve, spoon a portion of Greek yogurt into each bowl and spread it around. Top with the grain and vegetable mixture. Garnish with the remaining herbs.
Summary:
- Calories: 1724 kcal
- Fat: 63 g
- Protein: 76 g
- Carbs: 241 g
- Potassium: 2466 mg
- Magnesium: 484 mg