- Preheat oven to 400°F. Chop cauliflower into bite-sized florets.
- Dab the chickpeas dry with a paper towel, then toss the chickpeas and cauliflower florets with 1 ½ tablespoons of the olive oil, ½ teaspoon of the salt, and the cumin. Spread the coated veggies in a single layer on a parchment-lined baking sheet, and bake for 30 minutes, flipping halfway through.
- While the veggies roast, add the farro to a large pot of water and bring to a boil. Let cook at a low boil, adding water as needed if it gets low, for approximately 35 minutes, or until farro is tender and cooked.
- To make the dressing, whisk together the lemon juice, pepper, remaining ¼ teaspoon of salt, and remaining 1 ½ tablespoons olive oil in a small bowl.
- When the farro is cooked, drain off the excess liquid and transfer to a large mixing bowl. Toss in the cooked chickpeas and cauliflower and the lemon dressing, along with the dried cherries, pine nuts, and feta. Serve warm.
Banner Image:
FarroSaladRoastedChickpeasCauliflower_KT.jpg
Ingredients:
1 head cauliflower
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil, divided
½ + ⅛ teaspoon salt, divided
1 ½ teaspoons cumin
1 cup uncooked whole grain farro
juice of 1 lemon
⅛ teaspoon pepper
⅓ cup dried cherries, preferably unsweetened
3 tablespoons pine nuts (or other nut)
¼ cup crumbled feta
Nutrition:
Calories: 490, Total Fat: 18g, Saturated Fat: 3.5g, Sodium: 550mg, Carbohydrate: 67g, Fiber: 11g, Total Sugar: 13g (Added Sugar: 0g), Protein: 17g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
This hearty grain bowl features cumin roasted chickpeas, sweet-tart dried cherries, and salty-tangy feta. The balance of flavors and textures offers everything a grain bowl should be. Plus, it reheats beautifully, although we can’t guarantee there will be any leftovers of this delicious dish!
