From Cookie and Kate
Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
- Time
- 45 min
- Makes
- 4
- Ingredients
- 22
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Ingredients
- 1 ¼ cup farro
- 1 tablespoon olive oil
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon salt
- 1 cup quality extra-virgin olive oil
- ½ cup red wine vinegar
- 4 cloves garlic, pressed or minced
- 1 tablespoon dried oregano
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon agave nectar, honey or sugar
- 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 4 stalks celery, thinly sliced crosswise and roughly chopped
- ⅔ cup chopped red onion (about one small red onion, chopped)
- 1 cup chopped parsley
- ⅓ cup Greek dressing or olive oil and lemon juice, to taste
- Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
- ¼ cup pepitas (pumpkin seeds) or sunflower seeds
- Handful dried cherries or cranberries, roughly chopped
- Kalamata olives, pitted and thinly sliced
- Feta cheese, crumbled
Nutrition · per serving
- Calories
- 702 kcal
- Fat
- 28.6 g
- Fiber
- 21.2 g
- Sugar
- 15.2 g
- Sodium
- 534.6 mg
- Protein
- 22.8 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 92 g
- Saturated fat
- 3.5 g
As published by Cookie and Kate.
The method
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