Farro Salad with Roasted Chickpeas and Cauliflower - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Preheat oven to 400°F. Chop cauliflower into bite-sized florets. Dab the chickpeas dry with a paper towel, then toss the chickpeas and cauliflower florets with
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Cooking tools:
- Chef's knife
- Cutting board
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- Baking sheet
- Oven
- Mixing bowl
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Ingredients
- 1 head cauliflower
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1/2 + 1/8 teaspoon salt, divided
- 1 1/2 teaspoons cumin
- 1 cup uncooked whole grain farro
- juice of 1 lemon
- 1/8 teaspoon pepper
- 1/3 cup dried cherries, preferably unsweetened
- 3 tablespoons pine nuts (or other nut)
- 1/4 cup crumbled feta
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