Summer Vegetable, Farro and Chickpea Salad

August 23, 2018

Author Notes: Let this recipe serve as inspiration rather than edict. Use whatever fresh vegetables, grains, legumes and nuts you have on hand, toss them with a bright citrus vinaigrette and fistfuls of fresh herbs and pile it all atop a shmear of thick whole milk Greek yogurt. It’s the perfect meal to ease the transition from decadent vacation eating to everyday routine. What We Eat Gals

Serves: 2-4
Prep time: 10 min

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
In This Recipe

Directions

  1. Make the vinaigrette: Zest and reserve the yellow gold of 1 whole lemon. Juice ½ lemon into a small bowl. Whisk in Dijon mustard and add in the lightly smashed garlic clove and a generous pinch of salt. Set aside for 5 minutes to allow the garlic to gently perfume the lemon juice. Remove garlic and whisk in olive oil to taste.
  2. Combine the cucumbers, tomatoes, herbs, toasted almonds, farro, chickpeas and lemon zest in a large bowl, reserving a few extra herbs to top the finished salad. Dress with vinaigrette to taste, season with Maldon salt and freshly cracked pepper and toss well.
  3. To serve, dollop and spread a spoonful of Greek yogurt into each serving bowl. Spoon the grain and vegetable salad on top. Shower with remaining herbs.

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