Tuscan Farro Salad with Chickpeas | Hearty Autumn Bowl
(0)
40 min
Under an hour
Kifli Kukták
Klasszikus toszkán hangulatú, tápláló őszi gabonasaláta diós aromájú farro tönkölybúzával, fűszeres ropogós sült csicseriborsóval, édeskés aszalt paradicsommal és pikáns rukkolával. Az illatos citromos-fokhagymás öntet és a frissen forgácsolt érett pecorino sajt teszi ezt a színes fogást ellenállhatatlanul gazdag, teljes értékű főétellé.
Preparation method
Preparation and Roasting
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Rinse the canned chickpeas, drain them thoroughly, and pat them dry with a kitchen towel.
Toss the dried chickpeas with 2 tablespoons of extra virgin olive oil, half of the fine salt, and ground black pepper, then spread them evenly on the baking sheet and roast for 20-25 minutes until nice and crispy.
Preparing the Farro and Dressing
Meanwhile, rinse the farro grains, then cook in lightly salted boiling water until tender yet still pleasantly chewy (al dente), about 20-25 minutes. Once cooked, drain and let cool until lukewarm.
Chef's tip
The chickpeas will turn out truly crispy if you dry them thoroughly with a kitchen towel or paper towel before roasting.
The salad is delicious both warm and cold, and the flavors meld together even better the next day, making it a great option for a packed work lunch.
Ingredients
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