Farro Roasted Carrot and Crispy Chickpea Salad

Farro Roasted Carrot and Chickpea Salad - Stir and Scribble for IHODFARRO-SALAD-IHOD FARRO SALAD-IHOD

Farro Salad - Stir and Scribble 

FarroRoasted Carrot and Chickpea Salad 

Farro, Roasted Carrot and Crispy Chickpea Salad

Grain salads are a culinary gift that keeps on giving. They’re easy to throw together, last forever, and can be eaten cold or at room temperature. This Farro, Roasted Carrot, and Crispy Chickpea salad is one of my favorites and perfect for an easy Easter brunch side or a make ahead lunch for work. It also makes a great vegetarian main dish!

Farro is an ancient grain that is beginning to grow in popularity. Originating in the Meditiarrean, farro is actually three varieties from the wheat family and well loved in Italy (it makes an extra creamy and rich risotto). Farro medio that is pearled or semi-pearled, meaning part of the outer hull has been removed, is what you’ll typically find in your mega-market. Farro is similar to barley in texture but have wonderfully nutty favor and bite.

The ingredient list for this Farro, Roasted Carrot and Crispy Chickpea Salad may seem long, but only take about 20 minutes of hand on prep time – the oven does all the work for you. You can also easy swap one of the components for something similar – feta cheese is excellent in place of the Parmesan and you can easily swap thyme for parsley. 

Farro Roasted Carrot and Chickpea Salad
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the Farro
  1. 1 ½ cups farro
  2. 1 tablespoon unsalted butter or olive oil
  3. 1 teaspoon kosher salt
  4. 3 cups boiling water
For the Crispy Chickpeas
  1. 1 (15 ounce can) chickpeas, drained
  2. 1 teaspoon kosher salt
  3. 1 teaspoon smoked paprika
  4. ½ teaspoon ground cumin
  5. ½ teaspoon onion powder
  6. 1/4 teaspoon garlic powder
For the Roasted Carrots
  1. 1 pound carrots, peeled and cut on a bias
  2. 1 tablespoon olive oil
  3. 1 teaspoon kosher salt
For Assembling
  1. 1/2 cup olive oil
  2. ¼ cup lemon juice
  3. 2 tablespoons maple syrup
  4. 1 teaspoon Dijon mustard
  5. ½ teaspoon kosher salt
  6. ½ cup shaved Parmesan cheese
  7. ¼ cup chopped fresh parsley
How-to
  1. Heat the oven to 375 degrees F.
  2. Combine the farro, butter, and salt in a 2-quart glass-baking dish. Add the boiling water, cover (with the dish’s lid or aluminum foil) and bake for 30 minutes. Remove from the oven and rest covered for 10 minutes. Remove the lid and fluff the faro with a fork. Set aside to cool.
  3. Spread the chickpeas out paper towels or a clean kitchen towel and pat dry. Set on a baking sheet and sprinkle with the salt, paprika, cumin, onion and garlic powders. Bake the chickpeas for 30 to 40 minutes or until dry and crispy.
  4. Toss the carrots with the olive oil and salt and roast for 25 to 30 minutes or until golden.
  5. To finish the salad: Combine the olive oil, lemon juice, maple syrup, Dijon, and salt in a small lidded jar. Cover and shake to combine. Pour this dressing over the farro and toss coat. Add the crispy chickpeas, carrots, Parmesan cheese, and parsley and stir to combine well. This salad is best at room temperature but can be stored in the fridge for up to 5 days.
Notes
  1. Fair warning – the crispy chickpeas are highly delicious and additive for snacking! You might want to make some extra.
In Honor Of Design http://inhonorofdesign.com/
 

 Meghan Splawn is a professional recipe developer, wife, and mama. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. She’s a fan of candy, classic cocktails, and fuss-free family dinners.  

Find more of Meghan here: twitter | pinterest |instagram.

 

P.S. More Easter Dinner ideas.

 

How to Make Roasted Strawberry Lemonade

Roasted Strawberry Lemonade - Stir & Scribble for IHODstrawberry lemonade | Stir & Scribble for IHOD copy

 Lemonade Process - IHOD Strawberry-Lemonade-IHODIHOD- Roasted Strawberry LemonadeRoasted Strawberry Lemonade | Stir & Scribble for IHOD

Winter giving way to spring happens to me one of my favorite culinary seasons. There are a handful of fruits and vegetables at their peak – just teasing us of all the good to come in summer. Luckily citrus season is beginning to wane as sweet spring strawberries are coming to market just about the time we start bringing out sandals!

Strawberry lemonade is my ideal spring-time drink – refreshing and bright perfect for warm breeze afternoon picnics. Unfortunately – most strawberry lemonade doesn’t taste like strawberries to me.

My solution? Roasted strawberry puree! Roasting the berries concentrates their flavor making them sweeter and, well, more strawberrier. Bonus – roasted strawberries will make your whole house smell amazing.  I also like to make the most of my lemons by zesting and juicing them for this lemonade.

Cheers to spring!

Roasted Strawberry Lemonade

Yield: 2 quarts of lemonade

Ingredients:
4-6 lemons
1 1/2 cups sugar
1 pint of strawberries, stem removed and halved
1 cup lemon juice (from the lemons above)
4 cups water, divided
4 cups ice
Lemon slices for garnish

How–to:

  • Heat the oven to 375 degree F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
  • Zest the lemons on a micro-grater. Mix the lemon zest with the sugar – massaging the zest into the sugar until the sugar is a pale yellow and fragrant. Halve the lemons and juice them – you’ll need a cup of juice for the lemonade.
  • Toss the strawberries with ½ cup of the lemon sugar and spread them into an even layer on the prepared baking sheet.
  • Roast the strawberries for 30 minutes or until the berries are shrunken, fragrant and juicy. Remove for the oven to cool for 10 minutes.
  • Combine the remaining lemon sugar with the lemon juice and 2 cups of water in a large pitcher. Stir until the sugar is dissolved. Add the ice and stir again. Taste and top with additional water as desired. I find 4 cups of water is the perfect balance of sweet to tart!
  • Puree the roasted strawberries in a blender or food processor. Pour the puree through a fine mesh strainer into the lemonade pitcher. Stir well to combine and serve with additional lemon slices to garnish.

Cook’s Notes: The lemon sugar and roasted strawberry puree can be made up to a week in advance. I served the roasted strawberry puree on the side so guests could make their own glasses strawberry to their own tastes.

Both the strawberry puree (on its own) and the finished strawberry lemonade make killer popsicles – just pour into molds and freeze!

Meghan Splawn is a professional recipe developer, wife, and mama. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. She’s a fan of candy, classic cocktails, and fuss-free family dinners. 

Find more of Meghan here: twitter | pinterest |instagram.

 

Visit the food gallery for more recipes!

Make: Valentine Heart Meringues

Couldn’t be happier to have my talented friend Meghan (from here in Atlanta!) as a guest today. She comes up with THE coolest ideas in the kitchen…
Heart Meringues - Stir and Scribble
Sprinkles-Meringues-IHOD

Stir and Scribble} Valentine Meringues

Sprinkle Meringues} Stir and Scribble for IHOD   Stir and Scribble for IHOD

Confetti Meringue Heart Cookies

Valentine’s Day always seems to sneak up right after we’ve recovered from all our holiday indulging. And I’m always such a sucker for the boxes of chocolates and the crazy sweet conversation hearts. To combat my terrible sweet tooth I’m baking up these Confetti Meringue Heart Cookies. Bonus – they are low in fat, sugar and look darling packaged as a teacher’s gift or classroom Valentine’s Day  treat.

There are two tricks for getting wonderfully fluffy meringue – room temperature egg whites and cream of tartar. A little pinch of cream of tartar helps denature the egg white’s protein allowing even more air to be beaten into the meringue. Out of cream of tartar? Just make sure your eggs are at room temperature and your mixing bowl and whisk are clean and dry.

I designed these cookies to taste like a “funfetti cake”; The secret ingredient to their cake-like flavor is the almond extract. Feel free to skip the almond extract if you don’t have some in your pantry – these cookies are just as delicious without it.

Confetti Meringue Heart Cookies

Yield: 6 dozen 1 inch cookies

Ingredients:
3 large egg whites, at room temperature
¾ cup granulated sugar
¼ teaspoon kosher salt
1/8 teaspoon cream of tartar, optional
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional
¼ cup sprinkles or jimmies, plus extra for topping

How to:

Heat the oven to 200 degrees F. Bring a pot of water to a simmer over medium high heat. Line two baking sheets with parchment paper and set aside.

Combine the egg whites and sugar in the bowl of a stand-mixer (or a heat proof bowl if using a hand mixer). Set the bowl over the pot of simmering water, and whisk until sugar dissolves and mixture is warm, about 3 minutes. Add the salt and cream of tartar.

Whip the egg white mixture with the mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Add vanilla extract and almond extract, if using and stir to combine. Gently fold in the sprinkles.

Fill a pastry bag fitted with a 1/2-inch round tip with meringue or use a gallon sized zip-top bag and snip a ½ inch off at one corner.

Pipe the meringue into the heart shape: Think of the heart as a letter “V” – pipe a small round as the left side of the heart and pull straight down to create tear drop shape. Repeat for the right side of the “V”/ heart and drag the bottom of the drop down into the left side so they connect. It takes a little bit of practice!

TIP: You can make yourself a template by drawing out a few hearts on a piece of paper. Slide the paper under the parchment paper and pipe the meringue on top of it!

Meringues do not spread as they bake, so place the hearts about a ¼ inch apart so you can fit as many on each baking sheet as possible. Sprinkle with additional sprinkles as desired.

Bake meringues until crisp on the outside but still soft inside, about 1 hour. Let cool completely on a wire rack. Store in an airtight container in a cool dark place for up to a week.

Meghan Splawn is a professional recipe developer, wife, and mama. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. She’s a fan of candy, classic cocktails, and fuss-free family dinners. 

Find more of Meghan here: twitter | pinterest |instagram.

Sprinkles, Treat Cups, and Tablecloth all came from our local Target, Washi Tape was an incredible dollar store find – its actually tiny heart print!