Crispy Chickpea and Arugula Salad
with farro / plums / feta / basil vinaigrette
- Farro, semi-pearled / husked and uncooked - 3/4 cup
- 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
- 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
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)
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).
Plums / Cucumbers / Feta - Prep as directed.
Beans - Drain and rinse.
Drizzle olive oil over chickpeas and stir until coated. Add Italian seasoning and some salt and black pepper.
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.
If farro was made ahead, reheat in the microwave just to take the chill off. (Reserve half if doubled.)
Assemble salad with a bed of arugula. Top with farro, plums, cucumbers, feta, and pistachios. Drizzle dressing over top until dressed to your liking.
Top salad with warm chickpeas. Enjoy!
Simple to fix, easy to prep ahead, tasty. I used chicken tenders in place of chicken breast, worked well. The little bit of plum made for a nice mix of flavors. I used a fig balsamic vinegar which added to the fruitiness.1 Helpful
This was pretty good. Lot of calories for a salad! So we eased off on the dressing and the nuts to try and keep the calories a little lower. Air fried the chicken (only way I cook it these days...) Used a blender for the vinaigrette and liked how that turned out.0 Helpful
Very good, versatile, hearty salad. I subbed in spinach and nectarines and slivered almonds and it was great.0 Helpful
Great for a deconstructed dinner for our 6 yo who likes his flavors distinct. My husband and I also enjoyed it. Made for easy lunch leftovers too.0 Helpful
That dressing was amazing. Delicious meal.0 Helpful
Will definitely be making this again!0 Helpful
Chick peas were perfect in the air fryer. Getting ripe plums was the hardest part!0 Helpful