Anti Inflammatory Vegan Farro Salad with Roasted Vegetables & Lemon Herb Dressing
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Learn more →Ingredients
4 servings
For the farro
- 1 cup dry farro
- 2 ½ cups water
- ½ tsp salt
For the roasted vegetables
- 1 pint (10 oz) cherry tomatoes
- 2 medium zucchini, cut into ¾-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp salt
- ¼ tsp black pepper
For assembling
- ½ cup fresh parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 3 oz baby arugula
For serving
- ¼ cup toasted pine nuts (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the farro, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water, spread the farro on the baking sheet to cool for 10 minutes, then transfer to a large mixing bowl.
- 2
While the farro cooks, line the baking sheet with the cherry tomatoes, zucchini, and chickpeas. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Spread into a single layer, keeping the tomatoes on one side so they don't crowd the zucchini. Roast until the zucchini is tender and lightly browned at the edges and the tomatoes have burst and caramelized, 20–25 minutes.
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