Marinated Chickpea and Feta Salad with Spring Vegetables
April 12, 2021
This Marinated Chickpea and Feta Salad with Spring Vegetables makes a great lunch. It also has farro, which is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals. Trader Joe's sells 10 Minute Farros, which is fast and easy to make.
- Prep: 35 mins
- Cook: 35 mins
- Yields: 4 Servings
Ingredients
2¼ teaspoons kosher salt, divided, plus more as needed
2 tablespoons red wine vinegar
1 medium lemon, zest and juice
1 small shallot, halved and thinly sliced (about ⅓ cup)
4 ounces feta cheese, but into ½-inch cubes
1 (15-ounce) can chickpeas, rinsed and drained
6 small radishes, thinly sliced (about ¾ cup)
4 ounces sugar snap peas, remove strings, and slice each in half diagonally (1½ cups)
1 medium avocado, diced (about 1 cup)
¼ cup loosely packed fresh dill
1 large or 2 small romaine lettuce hearts, chopped into thin strips
Directions
Cook the farro
1Place ½ cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon of the kosher salt. Boil until the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain thoroughly, spread out onto a rimmed baking sheet or transfer to a metal bowl, and refrigerate to cool. Meanwhile, make the marinade.
Make the marinade
1Place the olive oil and red wine vinegar in a medium bowl and whisk to combine. Add the zest of the lemon and 2 tablespoon of the lemon juice into the bowl. Then add the oregano, the remaining 1¼ teaspoons kosher salt, and several grinds black pepper, and whisk to combine.
2Prep the following ingredients, adding each one to the marinade as you complete it: Mix the shallot, garlic, feta, and the chickpeas. Toss to coat everything and set aside to marinate while you prep the rest of the salad, at least 20 minutes.
Make the salad
1Mix the radishes, sugar snap peas, avocado, dill, romaine and the cooled farro and toss to combine.
2Pour the feta and chickpea mixture and all of the marinade into the bowl with the vegetables and gently toss to combine. Taste and season with more salt and pepper and a drizzle of olive oil as needed.
RECIPE NOTES
Make ahead
1The marinated feta and chickpeas can be made 3 days in advance.
Storage
1Leftover salad will keep well in an airtight container in the refrigerator for up to 5 days. For maximum crunchiness, store the romaine separately. Add the avocado just before serving.
Recipe adapted from Kitchen.
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