BHA & BHT Free Vegan Farro Salad with Roasted Vegetables
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!