This Farro Salad with Vegetables is a great side dish to pair with baked chicken or fish. The combination is a healthy and filling meal.
Farro Salad with Vegetables
2017-01-12 07:56:23
Makes 10 to 12 servings
Ingredients
- 1 (12-ounce) package farro, prepared according to package directions
- 1 pint grape tomatoes, halved
- 1 English cucumber, diced
- 1 (14-ounce) can sliced hearts of palm, drained
- 1 (7-ounce) jar pitted kalamata olives
- 1 bunch green onions, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 (15.5-ounce) can chickpeas, drained 1/2 cup chopped fresh cilantro
- 1/2 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper Garnish: toasted pine nuts
Instructions
- In a large bowl, combine farro, tomatoes, cucumber, hearts of palm, olives, green onions, red bell pepper, yellow bell pepper, chickpeas, and cilantro, stirring until combined. 2. In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper, whisking to combine. Add olive-oil mixture to farro mixture, stirring to combine. Garnish with toasted pine nuts, if desired.
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