Chickpea Farro Salad

I know everyone is hunkering down (I hope) and depending on your situation, this recipe may come in handy! Consider it more of an outline than a mandate. Mix and match based on your preferences and what you have on hand.

Depending on what’s in your pantry, you can sub out the farro for another grain, the greens with whatever you have on hand, and any sausage you have or leave out the meat all together to make it vegetarian. Tip: artichoke hearts come in cans for cheaper price and then I put the remainder in a mason jar for the future. For those who are on my email list, this is a variation of the Greek Salad from the January meal plan. If you make both, let me know which you prefer.

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Chickpea Farro Salad

Serves 2

• 1 can chickpeas

• ½ Red Onion, diced (1/3 cup diced)

• 8-10 Green Olives, quartered

• 1 vine ripe tomato, chopped

• 4 Artichoke Hearts, chopped

• 1/2 cup dill pickles (homemade recipe here)

• 2 chicken sausage links (Gilbert’s Fig and Feta, Bourbon apple, or Caprese work well)

• 1 tsp Olive Oil

• 1/4 tsp kosher salt

• 1/4 tsp oregano

• 1/4 tsp black pepper

• 1 oz Feta

• 2 cups Spinach/Arugula

• 1/3 cup Farro ( 2/3 cup water to cook)

• Tzatziki sauce: Mix 1 cup Greek yogurt, 1 tbs fresh dill (1/2 tsp dried dill), 1 TBS fresh lemon, 1 tsp minced garlic, 1/4 cup grated cucumber, 1 tsp olive oil, ½ tsp sea salt, ¼ tsp pepper

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1. Drain and rinse chickpeas

2. Mix Chickpeas, red onion, green olives, tomato, artichoke hearts, chicken sausage, cucumber, farro, and olive oil in a bowl.

3. Mix in Feta

4. Make tzatziki sauce

5. Divide the salad into 2 portions

6. Add spinach and tzatziki sauce when serving

Prep in Advance

• Cook the farro in advance

• Make tzatziki sauce in advance

• Cut the onion, olives, and cucumber in advance

Speed it Up

• Buy Tzatziki Sauce rather than making it