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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mediterranean Farro Salad Recipe

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This recipe for Mediterranean Farro Salad is from Veggie Viv's Cruelty Free Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING
⅓ cup tahini $1.13
⅓ cup water $0.00
¼ cup lemon juice $0.18
2 cloves garlic, minced $0.16
½ tsp cumin $0.05
¼ tsp cayenne pepper $0.03
½ tsp salt $0.02
SPICED CHICKPEAS
15oz can chickpeas $1.15
1 Tbsp olive oil $0.12
½ tsp smoked paprika $0.05
¼ tsp garlic powder $0.03
⅛ tsp cayenne (optional) $0.02
Freshly cracked pepper (10-15 cranks of a mill) $0.03
Salt to taste $0.02
SALAD
3 cups cooked farro (or other grain) $1.49
2 Roma tomatoes $1.39
1 cucumber $0.99
¼ bunch parsley $0.79
Directions:
Directions:
To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).

Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.

Chop the tomatoes, cucumber, and parsley. Place about ¾ cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
“Auschwitz begins whenever someone looks at a slaughterhouse and thinks: They are only animals.”
Theodor Adorno

 

 

 

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