I love a big salad! This farro, chickpea salad is high in fibre, and protein. A great vegetarian meal.
Ingredients
1 cup hulled farro, rinsed in cold water and drained
2 honeynut squash, peeled and chopped into 1/4 inch chunks
1 small cauliflower, chopped into 1/2 inch chunks ( i don't use the thick part of the stem)
1 can chickpeas, washed and drained. Place chickpeas on paper towels to dry
1 small eggplant, peeled and chopped into 1/4 inch chunks
1 small yellow bell pepper, chopped into 1/4 inch chunks
2 bunches laccinto kale, stems removed, roughly chopped . Place kale on paper towels to dry.
2 apples, peeled, cored, and chopped into 1/4 inch chunks
1/3 cup fresh parsley chopped
Dressing Ingredients
1 lemon, juiced
3 tbsp maple syrup
1/4 tsp each salt and pepper
3 tbsp olive oil
Preparation
Heat oven to 425 degrees.
To prepare farro- add 4 cups of water to a medium size saucepan and bring to a boil over medium heat. When water is boiling add farro and 1 tsp salt. Cook farro uncovered for 15-18 minutes. Farro should still be slightly al dente. Strain farro in a colander and place on a sheet pan in an even layer to cool. Set aside.
Place the squash, cauliflower, eggplant, and pepper onto a medium size sheet pan. To the vegetables add 1/4 cup olive oil, and season with salt, pepper and garlic powder. Toss the veggies until they are well coated with the oil and spread them out evenly on the pan.
In a separate medium size sheet pan, place the chickpeas. Season liberally with enough olive oil, salt and pepper to coat the chickpeas. Toss well to combine and spread out evenly on the pan.
Roast vegetables and chickpeas for 20 minutes stirring half way through cooking. Remove from oven and transfer vegetables and chickpeas to a large bowl and set aside.
In the same sheet pan, add kale and toss with olive oil, salt and pepper. Roast kale for 5-6 minutes. Remove from heat and add them to the vegetables. At this point add the cooled farro and apples.
In a small bowl, add the lemon juice, maple syrup, salt and pepper. Begin whisking the ingredients and gradually add the olive oil and continue whisking to emulsify.
Pour dressing over salad and mix well to allow all the ingredients to absorb the dressing.
Add fresh parsley.
ENJOY!
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