Ingredients
1 ¼ cup faro
1 tbsp. olive oil
1 med. Clove of garlic pressed, minced
¼ tsp. salt
Greek dressing
¼ c of quality extra virgin olive oil
¼ cup of red wine vinegar
2 cloves of garlic pressed or minced
1 tbsp. dried oregano
1 tsp. Dijon mustard
1tsp. freshly ground pepper
½ tsp. agave
Greens and Chickpea salad
2 stalks of celery thinly sliced crosswise
1/3 cup of chopped red onion small dice
½ cup of chopped parsley Italian
mix in part of the Greek dressing
Greens and optional ingredients
2 cups mixed greens rinsed and roughly chopped
1/8 cup of pepitas (pumkin seeds) or sunflower seeds
handful of dried cranberries or dried cherries
kalmata olives sliced in halves (optional)
feta cheese crumbled just a touch (optional)
Instructions
Cook Farro: rinse and cook with 3 cups of water, appox. 25-40 mins. drain excess water off and mix in the olive oil and garlic salt
Whisk together the Greek dressing ingredients
Chic pea salad: in a serving bowl toss together with some of the dressing
Toast Pepitas or sunflower seeds in a skillet over medium-low heat for a few minutes stirring constantly. They should be fragrant and toasty
Assemble in a mason jar: quart size jar: layer the chickpea salad at he bottom, top with cooled faro, then the greens add the optional ingredients now and some more of the dressing
Nutrition facts: 327Kcals, 16gmFat, 9gm Mono, 1gm Poly, 3gmSat, Sodium 120mg, Dietary Fiber 5gm, Sugars 3gm, Protein 11gms
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