Chopped Salad with Farro and Crispy Chickpeas

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

This is a lovely fresh salad. I used cooked course Burghul instead of the farro (not a big fan).

subheading: For the salad:

1 cup uncooked farro

1 ½ cup cherry or grape tomatoes, halved

1 cup chopped cucumber (about 2 small cucumbers)

1 cup chopped red bell pepper (about 1 small)

1 cup red grapes, halved

4 to 5 romaine leaves, finely chopped

¼ cup packed chopped flat-leaf parsley

3 tbsp packed chopped fresh mint

subheading: For the crispy chickpeas:

1 ½ cups cooked chickpeas (or one 15 oz. can, drained and rinsed)

½ tbsp high-heat oil, like avocado or grapeseed oil

1 tsp smoked paprika

1 tsp chili powder

¼ tsp sea salt

subheading: For the sumac vinaigrette:

¼ cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice

1 ½ tsp sumac

1 tsp raw honey (or maple syrup)

1 small garlic clove, minced

Pinch of sea salt

Directions at sophiebourdon.com

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