Saturday, May 23, 2015

Farro, Garbanzos and Greens

A healthy vegetarian friendly salad for dinner was quite satisfying after eating a Pork BBQ sandwich for lunch!  This salad will also be the base for tomorrow's picnic!  The recipe is from Better Homes and Gardens.

Farro, Chickpeas and Greens

(Serves 2)


Cook farro in water on medium-high heat covered for 30-40 minutes.
1/4 cup farro

Mix with: 
1/2 cup garbanzo beans (I use the cooked frozen version  without added salt)
1 cup fresh local greens (I used romaine and red lettuce purchased at the farmer's market)
1/2 cup grape tomatoes, halved
1 tablespoon olive oil
1 tablespoon fresh squeezed lemon juice
1 clove garlic, minced
2 tablespoons feta cheese, crumbled

 The lettuce was purchased today at Morgantown Farmers Market!


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