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Crispy Chickpea and Arugula Salad
with farro / plums / feta / basil vinaigrette

Active: 45 Total: 45

Nothing says summer like a colorful entree salad that includes savory ingredients with fresh fruit for some natural sweetness. Seared chickpeas add a warm, crisp element on top.
Smarts: Make a double batch of farro tonight to use again in Thursday's saute. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Basil Vinaigrette:
  • Basil, fresh - 5 leaves
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1/4 cup
Crispy Chickpea and Arugula Salad:
  • Plums - 2 , sliced
  • Cucumbers - 8 oz , chopped
  • Cheese, feta - 5 oz , cubed
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 1/2 Tbsp
  • Italian seasoning - 1 tsp
  • Baby arugula - 10 oz
  • Pistachios, shelled - 1/3 cup

Nutrition Facts

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Prep

  1. Cook farro - (Double if making Thursday’s meal) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Finely chop basil and shallots (if you want to use a blender for this vinaigrette, you can leave them in larger pieces). Whisk together basil, shallots, vinegar, lemon juice, mustard, and honey. Add cooking oil while whisking. (Or just blend everything together.) (Can be done up to 5 days ahead).

  3. Plums / Cucumbers / Feta - Prep as directed.

  4. Beans - Drain and rinse.

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Make

  1. Drizzle olive oil over chickpeas and stir until coated. Add Italian seasoning and some salt and black pepper.

  2. Heat a nonstick pan over medium-high heat. Drizzle some extra olive oil into the pan. Add chickpeas and saute until golden and crisp (they may sizzle and pop as they cook), 5 to 7 minutes.

  3. If farro was made ahead, reheat in the microwave just to take the chill off. (Reserve half if doubled.)

  4. Assemble salad with a bed of arugula. Top with farro, plums, cucumbers, feta, and pistachios. Drizzle dressing over top until dressed to your liking.

  5. Top salad with warm chickpeas. Enjoy!

Nutrition Facts

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