Farro Roasted Carrot and Crispy Chickpea Salad

April 15, 2014

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. 

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 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.


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