My husband is a big meat-lover, so I’m always thinking of vegetarian recipes that would still appeal to him. This Mediterranean farro salad is perfect in that respect. It has sun-dried tomatoes, which not only are packed with flavor, but also have a meaty texture. Chickpeas, kale and feta round out the recipe nicely and give it a very Mediterranean feel.
If you haven’t cooked with farro before, you should definitely give it a chance. Farro is a grain that has a similar taste to brown rice, but is a bit nuttier. It’s as easy to cook as rice or quinoa and just as versatile. I thought it held up well to the stronger flavors in this dish, especially the sun-dried tomatoes and feta.
I do have to admit something which might come as a shock, considering I have a vegetarian blog: I am still learning to love kale. Sometimes I feel like I’m the only one in the whole world who hasn’t become completely and utterly obsessed with it in the past few years. I’ve had a few too many experiences eating raw, tough kale that scared me off for a while, but I’m ready to give it another chance. I’m not sure when I’ll be ready for raw kale again, but I’m taking baby steps by sauteing it and trying it in soups. I really enjoyed the sauteed garlicky kale in this dish, which didn’t get as wilted as spinach does. And of course, sneaking a superfood into dinner feels great too.
- 1½ cups uncooked farro
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 15 oz can chickpeas
- 4 cups chopped raw kale
- 1 cup sun-dried tomatoes, chopped
- ½ cup feta crumbles
- For the dressing:
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar or red wine vinegar
- Juice of 1 lemon
- Pinch of salt and pepper
- Cook farro according to directions.
- When there is about 5 minutes left on the farro, saute the garlic in olive oil in a large saucepan until lightly browned.
- Add kale, sun dried tomatoes and chickpeas to the saucepan and cook 2-3 minutes, until kale is just beginning to wilt.
- Combine kale mixture to farro and add the feta.
- Whisk dressing ingredients together and add to the farro. Add additional salt and pepper to taste.