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Author Notes: Farro is one of my favorite grains. I find it heartier than quinoa or rice, and it balances sticky softness with a satisfying crunch. Often I use it as a salad base with whatever I have on hand. I usually end up making plenty so I have leftovers for lunch the next couple of days. Since the farro soaks up the dressing as it sits (making it more flavorful!), you may need to add more oil or dressing to moisten the salad after it's been sitting in the fridge. And chick peas? They just make everything better!
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 can chick peas, drained and rinsed
- 2 cloves garlic, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 pound farro, cooked
- 8 sun-dried tomatoes, drained and chopped
- 6 green olives, chopped
- 6 ounces feta, crumbled
- 3/4 cup parsley, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 tablespoon honey
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon salt
- Preheat oven to 350°F. Season chicken with salt and pepper. Bake until cooked through, 25-30 minutes. Cool and chop into 1-inch pieces. In a skillet over medium-high heat, heat oil. Add chickpeas, garlic, cumin, coriander, paprika, and salt; sautée until lightly browned, about 10 minutes. Set aside to cool. In a large bowl, combine chicken, chickpeas, farro, sundried tomatoes, olives, feta, and parsley. In a small bowl, whisk all dressing ingredients together. Toss with salad to combine.
- This recipe was entered in the contest for Your Best Recipe with Beans