Farro Fiesta with Basil Zest
Hearty farro salad with vibrant tomatoes, green beans, chickpeas, and a fragrant basil vinaigrette.
Equipment
- Mini Food Processor
- pot
Ingredients
- 1 ½ cups fresh Basil leaves + for garnish
- 2 cups Chickpeas
- 4 cups cooked Farro cooled
- 1 clove Garlic minced
- ¼ lb Green beans halved
- Juice of 2 Lemons
- ¼ cup + 2 tbsp Extra-virgin olive oil
- Freshly ground Black pepper
- ½ pint red grape Tomatoes halved
- Ricotta Salata for serving, optional
- Kosher salt
- ½ pint yellow grape Tomatoes halved
Instructions
- Bring a pot of salted water to a 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, then season generously with salt and pepper.
- In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine.
- Season with salt and pepper.
- Serve with Ricotta Salata, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled or at room temperature. Garnish with extra basil leaves and Ricotta Salata for added flavor.
Wine Advice:
A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the fresh flavors of the salad.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 15 g | Fat: 15 g | Fiber: 12 g | Sugar: 8 g | Salt: 0.8 g
