Farro Salad with Chickpeas, Apricots and Sugar Snap Peas
5 mins
25 mins
Nutrition Facts
Calories: 290
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 190 mg
Total Carbohydrate: 45 g
Dietary Fiber: 10 g
Protein: 12 g
Take Note
Contains Wheat/Gluten
INGREDIENTS
-
1/2
cup(s)
farro, (may substitute quinoa, bulgur, whole wheat couscous, barley or another whole grain)
-
1
can(s)
beans, garbanzo (chickpeas), 15 oz. (preferably no-salt-added or low-sodium), rinsed and drained
-
1/2
pounds
peas, sugar snap, trimmed and cut into thirds
-
4
apricots, fresh, diced
-
3
tablespoon
vinegar, white wine
-
1/2
teaspoon
mustard, Dijon
-
1
pinch
salt, Kosher
-
1
pinch
pepper, black
-
1 1/2
tablespoon
oil, olive, extra-virgin
PREPARATION
Prepare the farro (or desired grain) according to package directions. Rinse and cool to room temperature.
In a medium bowl, combine the cooked farro, chickpeas, sugar snap peas, and apricots. In a small bowl, whisk together the vinegar, mustard, salt (if using), and pepper. Slowly drizzle in the olive oil while whisking vigorously. Pour the dressing over the farro mixture and stir until the dressing evenly coats the salad ingredients.
|
Advertisement
Get the Food Cures newsletter, FREE!
Search for a food to find out which of your favorites will actually help you feel better. Just start typing in the box above!
|