Roasted chickpeas – 2 cans
1/2 lb. Bulgarian feta ( or any type of feta cheese )
1 lb. sauteed spinach chopped
1/2 lb. of cooked farro
1 box of grape tomatoes sliced in half
salt, pepper, olive oil and red wine vinegar, chili pepper
Drain the chick peas rinse. Toss with olive oil and 2
tbsp. chili pepper and some kosher salt. If you like more of a zing, use more chili powder. Roast for about 1/2 an hour or more in the oven at 350. They should get crispy.
I used a bag of farro. Let the farro sit in cold water for about 25 minutes and rinse. Then add the farro to a pot, cover with water and bring to a boil and then simmer for another 25 minutes. Drain and put back in the pot. Add olive oil and a few tbsp. of red wine vinegar for taste, and salt. Use according to your taste.
Cut up the feta, the tomatoes, the spinach ( already sauteed in olive oil ) and chick peas in a large bowl. Add the warm farro and toss. You could always toss a bit more vinegar in if you wanted for taste. Voila.