Ingredients
Grains
- 1 cup farro (uncooked)
- 1.5 tbsp olive oil (for toasting farro)
- 2 cups vegetable broth
Pickled Onions and Chickpeas
- ⅓ cup pickled red onions (see notes below for quick pickle)
- 1 can chickpeas (strained and rinsed)
- 2 tsp Calabrian chili paste
- 2 tsp olive oil (for coating chickpeas)
- Pinch sea salt
Nuts and Vegetables
- ½ cup pine nuts
- ½ large English cucumber (sliced into quarters, then chopped)
- 1 bell pepper (chopped)
- 1 cup cherry tomatoes (sliced into quarters)
- 2 handfuls arugula
- ½ cup flat leaf parsley (tightly packed and finely chopped)
- 1 tbsp fresh oregano (finely chopped) or ½ tsp dried oregano
Cheese and Olives
- ½ cup vegan feta
- ½ cup black Kalamata olives (chopped)
Vinaigrette
- ¼ cup olive oil
- ⅓ cup vinegar
- 1 clove garlic (minced)
- 1 tsp fresh oregano (finely chopped) or ¼ tsp dried oregano
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- Pinch sea salt
- Pinch black pepper
Instructions
- Toast and Cook the Farro: In a saucepan over medium heat, toast the dry farro with 1.5 tablespoons of olive oil until it becomes fragrant and makes a light popping noise, approximately 5 to 7 minutes. Then add the vegetable broth, bring to a simmer, and cook the farro until tender but chewy, about 25 minutes. Once cooked, transfer the farro to a large plate to cool.
- Prepare Pickled Red Onions and Chop Veggies: While the farro cooks, make a quick pickle for the red onions if you haven’t prepared them already. Also, chop all the vegetables and fresh herbs for the salad as instructed.
- Flavor the Chickpeas: Toss the drained chickpeas with the Calabrian chili paste, 2 teaspoons of olive oil, and a pinch of sea salt until they are lightly coated. Set aside to marinate the flavors.
- Toast the Pine Nuts: In a skillet over medium-low heat, toast the pine nuts until they are golden brown and fragrant, about 5 minutes. Remove from heat and let them cool.
- Make the Vinaigrette: In a jar or small bowl, combine ¼ cup olive oil, ⅓ cup vinegar, minced garlic, oregano, Dijon mustard, maple syrup, a pinch of sea salt, and black pepper. Shake or whisk well to emulsify the dressing.
- Combine the Salad: In a large mixing bowl, combine the cooled farro, chopped cucumber, bell pepper, cherry tomatoes, arugula, parsley, oregano, vegan feta, olives, and pickled red onions. Sprinkle the toasted pine nuts over the top (reserve some for garnish).
- Toss and Serve: Drizzle the salad with the prepared vinaigrette and toss gently to combine all ingredients thoroughly. Transfer the salad to a large serving bowl or platter. Garnish with the remaining pine nuts and feta before serving.
Notes
- To make quick pickled red onions: Thinly slice red onions and soak in a mixture of vinegar, water, sugar, and salt for at least 30 minutes to achieve a tangy bite.
- Farro can be substituted with pearl barley or quinoa if preferred.
- Use vegan feta or regular feta cheese based on dietary preference.
- Chill the salad for 15-30 minutes before serving for enhanced flavor meld.
- Adjust Calabrian chili paste amount according to desired spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
