Description
This healthy and delicious farro and chickpea salad is perfect for meal prep or a light lunch!
Ingredients
Scale
- 1/2 cup uncooked farro
- 19 oz can chickpeas (drained and rinsed)
- 1/2 a red onion (minced)
- 1 bell pepper (diced, red, orange or yellow)
- 1/4 cup packed finely chopped parsley
- 1/2 tsp red pepper flakes
- 1/4 cup vegan mayonnaise
- 3 cups broccoli florets
- salt and pepper (to taste)
Instructions
- Rinse the farro under cold water then add to a saucepan with 1 cup water. Bring to a boil on the stovetop then reduce heat to low, cover and lightly simmer for 20-25 minutes until tender. Strain and rinse under cold water.
- While the farro is cooking, chop up the veggies and add everything except the broccoli to a mixing bowl or serving bowl.
- Bring a medium or large size pot of water to a boil on the stovetop. Add the broccoli florets and cook for 1 minute. Strain and rinse under cold water right away until completely cooled.
- Add the cooked broccoli and farro to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, to taste.
Notes
- This salad can be customized with other vegetables based on preference.
- Make it a day ahead for the flavors to meld together.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil, Mix
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg