Farro Salad with Roasted Chickpeas and Cauliflower | The Whole Grains Council

Ingredients

• 1 head cauliflower
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• ½ + ⅛ teaspoon salt, divided
• 1 ½ teaspoons cumin
• 1 cup uncooked whole grain farro
• juice of 1 lemon
• ⅛ teaspoon pepper
• ⅓ cup dried cherries, preferably unsweetened
• 3 tablespoons pine nuts (or other nut)
• ¼ cup crumbled feta