Chickpea, Farro & Greens Salad

The dressing goes on the bottom so it stays separate from the greens. The next layer is a heartier, heavier ingredient like beans and chopped vegetables. Then comes a layer of grains, which make a salad feel more like a full meal. Lastly, greens and garnishes go on top.

When you’re ready to eat, flip the jar over and give it a few gentle shakes to distribute the dressing and the ingredients. Flip it back over, unscrew the lid, and enjoy.

subheading: Farro (feel free to substitute another grain and/or cook extra for later):

1 ¼ cup farro

1 tablespoon olive oil

1 medium clove garlic, pressed or minced

¼ teaspoon salt

subheading: Greek dressing (this recipe is easily halved):

1 cup quality extra-virgin olive oil, such as California Olive Ranch brand

½ cup red wine vinegar

4 cloves garlic, pressed or minced

1 tablespoon dried oregano

2 teaspoons Dijon mustard

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon agave nectar, honey or sugar

subheading: Chickpea and celery salad:

2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed

4 stalks celery, thinly sliced crosswise and roughly chopped

⅔ cup chopped red onion (about one small red onion, chopped)

1 cup chopped parsley

⅓ cup Greek dressing or olive oil and lemon juice, to taste

subheading: Greens and garnishes:

Mixed greens, roughly chopped if you have time (a couple handfuls per salad)

¼ cup pepitas (pumpkin seeds) or sunflower seeds

Handful dried cherries or cranberries, roughly chopped

Kalamata olives, pitted and thinly sliced (optional)

Feta cheese, crumbled (optional)

Cook Mode Prevent your screen from going dark

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer