Description
1 cup cooked farro or quinoa
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup dried cranberries
1 tablespoon olive oil
2 garlic cloves, minced
Zest and juice of 1 lemon
1 tablespoon fresh parsley, chopped
1/4 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup feta cheese (optional)
1 tablespoon sunflower seeds (optional)
Directions:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Add the chickpeas to the skillet and sauté for 5-7 minutes, stirring occasionally, until lightly crispy. Sprinkle with smoked paprika, salt, and pepper.
In a large bowl, combine the cooked farro or quinoa, chickpeas, dried cranberries, and lemon zest and juice. Toss to combine.
Top with fresh parsley, feta cheese (if using), and sunflower seeds.
Serve immediately or refrigerate for later. This dish can be enjoyed warm or chilled.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Your Base: Begin by cooking your farro or quinoa according to package instructions. Allow it to cool slightly.
- Crisp the Chickpeas: In your large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until aromatic. Add the drained chickpeas and cook for 5-7 minutes, stirring occasionally, until they begin to crisp. Season with smoked paprika, salt, and pepper during the last minute of cooking.
- Combine Main Ingredients: In a large mixing bowl, add the cooked grain, the crispy chickpeas (with any oil from the pan), dried cranberries, lemon zest, and lemon juice. Gently toss until everything is evenly distributed and coated.
- Final Touches: Fold in the chopped fresh parsley. If using, crumble the feta cheese over the top and sprinkle with sunflower seeds for added crunch.
Serving Suggestions
This versatile salad is excellent as a standalone lunch or a hearty side dish. For a complete meal, serve it alongside grilled chicken, salmon, or roasted vegetables like zucchini and bell peppers. It also packs beautifully for picnics and work lunches. Consider serving it on a bed of fresh spinach or arugula for extra greens.
How-to Summary
Quickly cook your grain. Sauté garlic and chickpeas with paprika until crispy. Mix the grain, chickpeas, cranberries, and lemon zest/juice in a bowl. Finish with parsley, optional feta, and seeds. Enjoy warm or cold.
Frequently Asked Questions
- Can I make this salad ahead of time? Absolutely. This salad stores very well. Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors often meld and improve.
- What can I use instead of farro or quinoa? Any sturdy grain works well. Try brown rice, bulgur wheat, or couscous for a similar texture and heartiness.
- Is there a substitute for dried cranberries? Yes, you can use raisins, chopped dried apricots, or even pomegranate arils for a different sweet-tart element.
- How can I make this recipe vegan? Simply omit the feta cheese or use a plant-based vegan feta alternative to make this dish completely plant-based.
- My chickpeas aren’t getting crispy. What am I doing wrong? Ensure the chickpeas are thoroughly dried after rinsing. Also, avoid crowding the skillet; cook them in a single layer with enough space so they sauté instead of steam.
Common Mistakes to Avoid
- Using Wet Chickpeas: Not drying the rinsed chickpeas properly prevents them from crisping up in the skillet. Pat them very dry with a clean kitchen towel.
- Overcooking the Garlic: Garlic burns quickly. Sauté it only until fragrant (about 1 minute) before adding the chickpeas to avoid a bitter taste.
- Skipping the Lemon Zest: The zest contains potent essential oils that provide a major flavor boost. Always zest the lemon before juicing it for maximum impact.
- Adding Cheese and Seeds Too Early: If storing the salad, add fresh toppings like feta and sunflower seeds just before serving to maintain their texture.
Conclusion
This Farro and Chickpea Salad is a testament to how simple, wholesome ingredients can create a truly satisfying meal. It’s nutritious, packed with texture and flavor from the crispy chickpeas, tart cranberries, and zesty lemon, and incredibly adaptable to your pantry and preferences. Whether you need a quick weeknight dinner or a make-ahead lunch, this reliable recipe is sure to become a staple in your kitchen.
