Fresh and healthy farro salad
Easy, healthy vegan farro salad recipe. Simple, fresh and green salad bowl that contains farro, spinach and chickpeas. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
4 10min
Servings Prep Time
4 10min
Ingredients
  • 150g of farro(the indicated quantity of farro must be cooked and cooled before starting to prepare the salad)
  • 35g of black olives
  • 50g of capers
  • 50g of leek
  • 150g of cherry tomatoes
  • 250g of canned or cooked chickpeas
  • 50g of fresh spinach
  • 50g of toasted pumpkin seeds
  • 2tablespoons of extra virgin olive oil
  • juice from 1 small lime(weight of lime: ~70 g)
Instructions
  1. cut the black olives in three pieces, cherry tomatoes in four pieces, spinach leaves in thin lines and leek in slices by afterwards separating the layers with your fingers;
  2. put all the cut ingredients in a bowl, add cooked and cooled farro, capers and chickpeas, pour over olive oil and lime juice and mix everything together;
  3. in case the salad is not consumed immediately, to maintain the toasted pumpkin seeds crunchy, add them right before serving the salad. Otherwise, if you don’t mind that they become a bit soft, mix the toasted pumpkin seeds in together with farro, capers and chickpeas.