Whewww.
Two jobs (not including this hobby blog) and vacations have me spent!
But I finally got around to whipping up a new recipe to share with you all.
It’s easy, healthy, and makes great leftovers!
Plus picnic food, since summer is picnic prime time obviously.
I haven’t cooked with farro much in the past but boy that’s going to change!
You boil farro similarly to pasta, drain when the little grains are plump and al dente, then mix in whatever you want!
I went with convenient canned chickpeas, juicy cherry tomatoes, crunchy red bell pepper, refreshing English cucumber, zesty lemon juice, evoo, fragrant basil, punchy fresh mint, herbaceous Italian parsley, plus spicy crushed red pepper flakes and good ole S&P.
Mmmm simple summer flavors coming right up!
Serve warm, room temp, or chilled.
P.S. Make sure you don’t overcook your farro and end up with a pot of mush! Start tasting at the 20 minute mark friends… just be sure to not singe your taste buds like I usually tend to do in hot food scenarios.
P.P.S. Vegan feta would be a very delicious addition if you happen to have any on hand, or are planning on heading to Trader Joe’s… their feta is bomb and I could happily add it to nearly everything savory—and some things sweet.
P.P.P.S. Farro is not a gluten-free grain, so if you’re living that gf life simply use quinoa instead!
Lemon Herb Farro Salad with Chickpeas & Fresh Veggies
Ingredients
- 1 cup pearled farro (I used Bob's Red Mill)
- Salt, for cooking water
- 3/4 cup canned chickpeas, rinsed and patted dry
- 1/2 cup small dice red bell pepper
- 1/2 cup small dice English cucumber (skin and seeds intact)
- 1/3 cup sliced cherry tomatoes
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon thinly sliced fresh mint
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Bring a medium sized pot of salted water to a boil. Rinse the farro then carefully add the farro to the boiling water. Boil the farro over medium-high heat for 25 minutes or until al dente—you cook farro similarly to pasta. Drain and return the cooked farro to the pot.
- Fold in the remaining ingredients. Taste, and adjust the ingredients to suit your liking.
- Enjoy warm, room temperature, or chilled.