Farro Salad with Roasted Chickpeas and Cauliflower

Instructions

1. Preheat oven to 400°F. Chop cauliflower into bite-sized florets.
2. Dab the chickpeas dry with a paper towel, then toss the chickpeas and cauliflower florets with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the cumin. Spread the coated veggies in a single layer on a parchment-lined baking sheet, and bake for 30 minutes, flipping halfway through.
3. While the veggies roast, add the farro to a large pot of water and bring to a boil. Let cook at a low boil, adding water as needed if it gets low, for approximately 35 minutes, or until farro is tender and cooked.
4. To make the dressing, whisk together the lemon juice, pepper, remaining 1/4 teaspoon of salt, and remaining 1 1/2 tablespoons olive oil in a small bowl.
5. When the farro is cooked, drain off the excess liquid and transfer to a large mixing bowl. Toss in the cooked chickpeas and cauliflower and the lemon dressing, along with the dried cherries, pine nuts, and feta. Serve warm.