Chickpea Salad with Red Onions and Cucumbers
and cauliflower, kale, and farro gratin

Name: Chickpea Salad with Red Onions and Cucumbers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Farro, uncooked; 12 oz Cauliflower, florets; 1 bunch Kale, stems removed and leaves chopped; 2 cloves Garlic, chopped; 2 oz + 2 oz Cheese, Gruyere, shredded (sub Swiss); 1 Tbsp Butter; 2 tsp Italian seasoning; 1/2 cup Stock, any type; 1/4 cup Heavy cream; 1/2 Onions, medium and red, chopped; 2 tsp Lemon zest; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed

Active: 45 Total: 45

Original GF Paleo Vegetarian

Chickpea Salad with Red Onions and Cucumbers

Can a creamy, cheesy gratin still be healthy? Of course! Ours is packed with vegetables and whole grains, but we definitely didn't skimp on the comfort. Along with fresh, lemony chickpea salad, this meal offers a satisfying balance of flavors and textures.

Ingredients

Metric

Servings:

Farro:

Farro, uncooked - 1 cup

Cauliflower, Kale, and Farro Gratin:

Cauliflower - 12 oz , florets
Kale - 1 bunch , stems removed and leaves chopped
Garlic - 2 cloves , chopped
Cheese, Gruyere - 2 oz + 2 oz , shredded (sub Swiss)
Butter - 1 Tbsp
Italian seasoning - 2 tsp
Stock, any type - 1/2 cup
Heavy cream - 1/4 cup

Chickpea Salad with Red Onions and Cucumbers:

Onions, medium and red - 1/2 , chopped
Lemon zest - 2 tsp
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 2 Tbsp
Cucumbers - 8 oz , chopped
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed

Prep

Cook farro - (Skip if made ahead for Tuesday.) 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)
Cauliflower / Kale / Garlic / Cheese / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Zest lemons. Whisk together lemon zest, vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Pre-cook cauliflower - Place cauliflower in a microwave safe bowl and cover with a layer of damp paper towels. Microwave for 3 to 4 minutes or until cauliflower is nearly tender.
Cucumbers - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 400F / 204C degrees.
Melt butter in a Dutch oven over medium heat. When butter is melted and bubbling, add garlic and saute until fragrant, 1 to 2 minutes. Add cauliflower, kale, Italian seasoning, and stock and continue cooking until vegetables are tender, 4 to 5 minutes.
Fold in farro, cream, and first portion of cheese and stir to combine. Cook until everything is heated through and bubbly, 1 to 2 minutes more. Season to taste with some salt and pepper.
Top gratin with second portion of cheese. Cover with a lid or foil and transfer to the oven to bake for 15 minutes.
While gratin bakes, make chickpea salad. In a serving bowl or mixing bowl, combine chickpeas, onions, and cucumbers with vinaigrette and fold everything together. Season to taste with some salt and pepper.
Remove cover from gratin and return to oven. Bake for an additional 5 minutes or until the top is golden brown.
Divide gratin among serving plates. Serve with chickpea salad on the side. Enjoy!

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