Warm Farro Salad
A hearty warm farro salad with cumin-roasted chickpeas, carrots, freshly grated Parmesan, and a bright maple olive oil dressing.
Ingredients
For the farro
- 2 cups dry farro
- Water, for boiling
- 2 tsp salt
For the roasted chickpeas
- 2 cups cooked chickpeas, drained and patted dry
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt, or to taste
- 2 tsp maple syrup
- Olive oil, drizzle, for roasting
For the roasted carrots
- 1 lb carrots, peeled and cut into bite-sized pieces
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp maple syrup
- Olive oil, drizzle, to coat
For the lemon maple dressing
- 1 tbsp minced shallot
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 1/2 tbsp maple syrup
- 1 tsp whole grain mustard
For assembling
- 1/2 cup finely grated Parmesan cheese
- Parmesan shavings, additional, for topping
- Fresh parsley or chopped arugula, optional
Instructions
- Roast the chickpeas: preheat the oven to 400°F (200°C). Toss the cooked chickpeas with cumin, chili powder, salt, maple syrup, and a drizzle of olive oil. Spread on a baking sheet and roast at 400°F (200°C) until golden and crispy, stirring occasionally, about 25 to 30 minutes.
- Roast the carrots: add the carrots to the same mixing bowl. Season with cumin, salt, pepper, maple syrup, and a drizzle of olive oil. Toss until evenly coated. Spread on a baking sheet and roast at 400°F (200°C) until tender and caramelized, about 25 to 30 minutes.
- Cook the farro: rinse the farro under cool water. Bring a large pot of water to a boil and season with 2 tsp salt. Add the farro and cook just as you would pasta, following the package directions, until tender but still chewy. Drain well.
- Make the dressing: in a small bowl, whisk together the minced shallot, olive oil, lemon juice, cumin, black pepper, salt, maple syrup, and whole grain mustard until well combined.
- Assemble: add the cooked farro to a large serving bowl. Add the roasted carrots and roasted chickpeas. Stir in the finely grated Parmesan. Drizzle the dressing over the salad and toss until everything is evenly coated, starting with some of the dressing and adding more as needed. Finish with Parmesan shavings and fresh parsley or arugula if desired.
Video
Notes
- Cook farro just like pasta in a large pot of salted boiling water, you do not need to measure the water precisely.
- Roasted chickpeas are delicious on their own, so feel free to make a little extra for snacking.
- Add shredded rotisserie chicken for extra protein.
- Leftovers: store in an airtight container in the refrigerator and reserve a little dressing to refresh the salad before serving.
