A colorful, healthy and very energetic Greek Farro and Chickpea Salad is very easy to make, and it is magically healthy for you and your family. Let’s know about its tasty recipe.
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Greek Farro and Chickpea Salad with Herbed Yogurt
- 1 cup farro, rinsed
- Two garlic cloves, pressed or minced
- One tablespoon olive oil
- ½ teaspoon fine-grain sea salt
- 1¼ cups plain Greek yogurt
- 1½ tablespoon lightly packed fresh mint, torn into pieces
- 1½ tablespoon lightly packed fresh dill, roughly chopped
- One tablespoon lemon juice (about ½ lemon)
- One tablespoon olive oil
- ⅛ teaspoon salt
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- 5 ounces mixed greens
- 1-pint Cherry tomatoes sliced into rounds
- One cucumber sliced into thin rounds
- 15 pitted Kalamata olives sliced into rounds
- 2 cups cooked chickpeas (or one 14-ounce can rinsed and drained)
- One avocado sliced into strips
- Lemon wedges
- ½ small red onion, chopped and then rinsed under water to mellow the flavor
- Cook the farro: Put the washed far into a big pot and fill it with water. Boil the water, and then cover, decrease temperature to a mild boil, and cook as the farro is soft to the bite but still enjoyable rubbery. (Pearled farro will take around 15 minutes, natural farro will take 25 to 40 minutes.) Once the farro is done the cooking, drain it and blend in the olive oil, garlic, and salt.
- Make the herbed yogurt: in a blender or food processor, combine the yogurt, mint, dill, olive oil, lemon juice and salt, and blend. If necessary, add additional olive oil, lemon juice and salt to taste.
- Assemble the salad: softly heat up the farro and chickpeas if you want. In individual salad bowls, arrange a couple of handfuls of greens, cherry tomatoes, olives, cucumbers and avocado as shown. Insert about ¼ of the farro combination and ¼ of the chickpeas, along with an openhanded amount of sauce. Finish the dish by squeezing some lemon juice over the greens (and a drizzle of olive oil if you’d like). Serve.
- On leftovers: store up extra components individually (farro, chickpeas, yogurt, greens) in the fridge. Then reheat the farro and throw your next salad jointly when you’re ready to eat. The yogurt and farro should keep for at least a few days.
- On substitutions: Feel free to substitute wheat berries for the farro, but they will possibly take a long time to cook. Green olives would be a cheap replacement for Kalamatas. Crumbled feta would be a nice addition as well.
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