Anti Inflammatory Vegan Farro Salad with Roasted Vegetables
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Learn more →Ingredients
4 servings
For the farro
- 1 cup pearled farro
- 3 cups water
- ½ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium red onion, cut into ½-inch wedges
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- ½ cup fresh parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 1 can (15 oz) chickpeas, drained and rinsed
For serving
- ¼ cup toasted pine nuts (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the zucchini, cherry tomatoes, red onion, and red bell pepper on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with ½ tsp salt and ¼ tsp black pepper, and toss to coat. Spread into a single layer.
- 2
Roast the vegetables for 20–25 minutes, stirring once halfway through, until the zucchini is tender and lightly browned at the edges and the tomatoes have collapsed and caramelized.
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