Fall Farro Salad - alive magazine

Name: Fall Farro Salad - alive magazine
Ingredients: 1 cup (250 mL) cooked or rinsed canned chickpeas; 3 Tbsp (45 mL) extra-virgin olive oil, divided; 1 tsp (5 mL) paprika; 1 tsp (5 mL) finely grated lemon zest; 1/2 tsp (2 mL) chopped fresh rosemary; 1/2 tsp (2 mL) chopped fresh thyme; 1 1/2 cups (350 mL) seedless red grapes; 3/4 cup (180 mL) farro; 1 small red onion, thinly sliced; 1/4 tsp (1 mL) salt; 1 Tbsp (15 mL) sherry vinegar or red wine vinegar; 2 cups (500 mL) mixed greens; 1/4 cup (60 mL) each, unsprayed edible dianthus and garden mum petals, washed and dried; 4 oz (115 g) goat cheese or feta cheese, crumbled; Freshly ground black pepper, to taste

www.alive.com

This hearty salad is a bright combination of the nutty ancient grain farro, crisp mixed greens, lemony chickpeas, sweet roasted grapes, and colourful petals—a…

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Ingredients

1 cup (250 mL) cooked or rinsed canned chickpeas
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 tsp (5 mL) paprika
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) chopped fresh rosemary
1/2 tsp (2 mL) chopped fresh thyme
1 1/2 cups (350 mL) seedless red grapes
3/4 cup (180 mL) farro
1 small red onion, thinly sliced
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) sherry vinegar or red wine vinegar
2 cups (500 mL) mixed greens
1/4 cup (60 mL) each, unsprayed edible dianthus and garden mum petals, washed and dried
4 oz (115 g) goat cheese or feta cheese, crumbled
Freshly ground black pepper, to taste