FARRO CHICKPEA SALAD
Ingredients
8-10 servings
1 can chickpeas, drained and rinsed
4 Tbsp olive oil
1 cup corn, fresh or frozen
3 Tbsp lemon juice
2 cloves garlic, grated or minced
2 tsp salt
½ tsp black pepper
Pinch of chili flakes
3 cups cooked farro (1 cup uncooked) or other favorite grain
⅓ cup golden raisins
½ cup chopped parsley
½ cup slivered almonds
⅓ cup pickled red onion
1 cup fresh cilantro leaves
½ cup crumbled goat or feta cheese, optional
Preparation
In a medium skillet, warm beans and corn in the oil. Remove from heat, add lemon, garlic, salt, pepper, and chili flakes. Set aside.
In a large bowl, toss farro, raisins, parsley, almonds, and add beans and corn. Toss together. Taste for seasoning, and add more salt, lemon, or olive oil if needed. Top with pickled red onion, cilantro, and optional cheese.
Pickled red onion: Thinly slice one red onion. Heat 1 cup white vinegar, 1 cup water, 1 tablespoon salt, 2 tablespoons sugar until solids dissolve. Pour over onions in a bowl and let sit for 30 minutes.
