Farro Salad with Tomatoes, Green Beans, and Chickpeas with Basil Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Here's your go-to grain salad for summer. Make prep easier for yourself by cooking farro a day or two in advance.
Ingredients
1/4 lb. green beans, halved
1 1/2 c. basil leaves, plus more for garnish
Juice of 2 lemons
1 Garlic clove, minced
1/4 c. plus 2 tbsp. extra-virgin olive oil
kosher salt
Black pepper
4 c. cooked farro, cooled
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow grape tomatoes, halved
2 c. chickpeas
Ricotta Salata, for serving (optional)
Instructions
Bring a pot of salted water to boil and prepare a bowl of ice water. Cook green beans until bright green; transfer with a slotted spoon to ice water. Drain and set aside.
In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine. With the motor running, add olive oil in a steady stream until smooth. Season generously with salt and pepper.
In a large bowl, combine farro, tomatoes, chickpeas, and green beans. Pour over basil vinaigrette and toss gently to combine. Season with salt and pepper.
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