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
150gof farro(the indicated quantity of farro must be cooked and cooled before starting to prepare the salad)
35gof black olives
50gof capers
50gof leek
150gof cherry tomatoes
250gof canned or cooked chickpeas
50gof fresh spinach
50gof toasted pumpkin seeds
2tablespoonsof extra virgin olive oil
juice from 1 small lime(weight of lime: ~70 g)
Instructions
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;
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;
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.