Farro Salad with Roasted Chickpeas and Cauliflower

This hearty grain bowl features cumin roasted chickpeas, sweet-tart dried cherries, and salty-tangy feta. The balance of ﬂavors and textures oﬀers everything a grain bowl should be. Plus, it reheats beautifully, although we can’t guarantee there will be any leftovers of this delicious dish!

Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Salads, Lunch, Vegetarian, Farro, Staff Favorites

Rating

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Active time

20 minutes

Total time

55 minutes

Yield

4 servings

Serving Size

1/4 recipe

Ingredients

1 head cauliﬂower

1 (15-ounce) can chickpeas, drained and rinsed

3 tablespoons olive oil, divided

½ + ⅛ teaspoon salt, divided

1 ½ teaspoons cumin

1 cup uncooked whole grain farro

juice of 1 lemon

⅛ teaspoon pepper

⅓ cup dried cherries, preferably unsweetened

3 tablespoons pine nuts (or other nut)

¼ cup crumbled feta

Instructions

Preheat oven to 400°F. Chop cauliﬂower into bite-sized ﬂorets.
Dab the chickpeas dry with a paper towel, then toss the chickpeas and cauliﬂower ﬂorets with 1 ½ tablespoons of the olive oil, ½ 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.
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.
To make the dressing, whisk together the lemon juice, pepper, remaining ¼ teaspoon of salt, and remaining 1 ½ tablespoons olive oil in a small bowl.
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.

An Oldways recipe, courtesy of Kelly Toups