Cookbook

Farro-Chickpea Salad with Sunflower seeds

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Ingredients

  • 2 cup farro
  • 1 lb asperges
  • 1 can pois chiche, drained and rinsed
  • 1 pint cherry tomato
  • 1 small oignon rouge, small dice
  • 1 cup grains de tournesol, toasted
  • 1/2 cup olives
  • 2 cup ricotta, OPTIONAL
  • 1/4 cup vinaigre de vin
  • 1/2 cup huile d'olive
  • 1/2 cup basilique, chopped

Instructions

Place farro in a large saucepan and add enough cold water to cover by 4 inches. Bring to a simmer and cook until tender, about 20'. Cook the asparagus during the last 2 minutes with the farro. Drain and rinse with cold water. Transfer to a serving bowl large enough to hold the remaining ingredients.

Add the remaining ingredients and toss. Season. Keep the salad at a cool room temperature for 1h or cover and refrigerate for up to 2 days. Bring to room temperature at least 1 hour before serving.

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