cheffonade

farro w/ roasted chickpeas, cherry tomatoes, cucumber, and feta

by Brent Lewis

time: 45 minutes

Mediterranean vegetarian

ingredients

  • 1.5 cups farro
  • 1 15oz can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 4 oz feta, crumbled
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • salt
  • pepper

instructions

  1. Step 1 Preheat oven to 400°F for roasting chickpeas. Bring 4 cups water to boil for farro.
  2. Step 2 Drain and rinse chickpeas, then add to bowl and pat dry with paper towel. Toss chickpeas with 1 tbsp olive oil, salt, and pepper.
  3. Step 3 Rinse farro and add to boiling water with a pinch of salt. Cook for 25-30 minutes until still chewy.
  4. Step 4 Put chickpeas in oven and roast for 15-20 minutes.
  5. Step 5 Make dressing by whisking together lemon juice, red wine vinegar, olive oil, oregano, salt, and pepper.
  6. Step 6 Drain farro, move to large bowl, and add halved cherry tomatoes.
  7. Step 7 Add roasted chickpeas, cucumber, and dressing. Mix thoroughly.
  8. Step 8 Add crumbled feta and fresh parsley. Taste and adjust seasoning.