Chickpea Feta Spring Salad (Printable Version)
# What You'll Need:
→ Grains
01 -
1/2 cup farro
→ Liquids
02 -
6 cups water
03 -
1/4 cup extra-virgin olive oil
04 -
2 tablespoons red wine vinegar
→ Seasonings
05 -
2 1/4 teaspoons kosher salt, divided
06 -
Freshly ground black pepper
07 -
2 teaspoons dried oregano
→ Citrus
08 -
1 medium lemon
→ Alliums
09 -
1 small shallot
10 -
1 clove garlic
→ Dairy
11 -
4 ounces feta cheese
→ Canned Goods
12 -
1 (15-ounce) can chickpeas
→ Vegetables
13 -
6 small radishes
14 -
4 ounces sugar snap peas
15 -
1 medium avocado
16 -
1/4 cup loosely packed fresh dill
17 -
1 large or 2 small romaine lettuce hearts
# Step-by-Step Directions:
01 -
Rinse 1/2 cup farro under cool running water. Bring 6 cups of water to a boil over medium-high heat. Add 1 teaspoon kosher salt and farro. Boil until tender with a slight chew, 10-15 minutes for pearled farro or 25-30 minutes for semi-pearled. Drain, spread on a baking sheet, and refrigerate to cool.
02 -
In a medium bowl, whisk together 1/4 cup olive oil and 2 tablespoons red wine vinegar. Finely zest 1 medium lemon (about 2 teaspoons) and juice 2 tablespoons into the bowl. Add 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and freshly ground black pepper. Whisk until combined.
03 -
Thinly slice 1 small shallot. Finely chop 1 clove of garlic. Cut 4 ounces feta cheese into 1/2-inch cubes. Drain and rinse 1 can of chickpeas. Add all ingredients to the marinade, toss to coat, and let marinate while preparing the rest of the salad, at least 20 minutes.
04 -
Trim and thinly slice 6 radishes (about 3/4 cup). Remove tough strings from 4 ounces sugar snap peas (1 1/2 cups) and slice diagonally. Dice 1 medium avocado (about 1 cup). Finely chop 1/4 cup fresh dill. Chop 1 large romaine heart into thin strips (about 2 cups). Combine these ingredients with the cooled farro in a large bowl.
05 -
Pour the marinated feta and chickpea mixture, including the marinade, into the bowl with the vegetables. Gently toss to combine. Adjust seasoning with more salt, pepper, and olive oil as needed before serving.