Farro salad with roasted veggies, chickpeas and feta cheese (optional)
35 Minutes
1 Serving
Introduction
Tuesday- Lunch
Adapted from:
https://www.wellplated.com/italian-farro-salad/
https://www.cucinabotanica.com/post/farro-con-verdure-estive-al-forno
Steps
1. Rinse and drain farro and cook it according to package instructions
2. While it cooks, dice a 1/2 a zucchini, 1/2 an eggplant, 1/2 a red bell pepper, and tomatoes, add some salt, pepper, and olive oil, and bake them at 365 for about 20-25 minutes
3. Slice some olives, feta cheese and rinse and drain the chickpeas
4. Drain the farro, add a bit of olive oil, add the baked veggies, the chickpeas, the sliced olives, sun-dried tomatoes, and top with the feta cheese and basil
How to make
Can be served hot or cold
Ingredients
1/2 cup of farro
1/2 a zucchini
1 tbsp of sun-dried tomatoes
1 tbsp of olives (any type)
1/2 cup of tomatoes (any type)
1/2 an eggplant
1/2 a red bell pepper
About 1/2 cup of canned chickpeas
1/4 cup of feta
Basil
Salt, pepper and olive oil