Blood Orange Salad with Farro and Crispy Chickpeas
Curry-roasted chickpeas, juicy blood oranges, and fresh veggies make this salad absolutely burst with flavor. Get the recipe!
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Cooking tools:
- Air fryer
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Stove
- Paring knife
- Citrus press
Ingredients
- 1 cup dry farro
- 1 15-oz. can no-salt-added chickpeas
- 1 tablespoon tahini
- ½ teaspoon curry powder
- ¼ teaspoon smoked paprika
- 4 cups chopped romaine lettuce
- 2 blood oranges, peeled and sectioned
- 1 cup chopped yellow bell pepper
- ½ cup sliced scallions
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup blood orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cinnamon
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