Farro salad

Last night I put this salad together.  Simple and a nice combination of flavors.  The best part was the chickpeas which could be served just plain and in a bowl.

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 2Salad
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. 

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