{Vegan} Grapefruit Grain Salad with Roasted Chickpeas
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Recipe type: Appetizer, Side, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 as a main, 4 as a side
 
This unique grain salad combines a farro base with fresh radishes and cilantro, as well as grapefruit-roasted chickpeas and a grapefruit vinaigrette!
Ingredients
Salad
  • ⅔ cup dry farro
  • 1 cup chickpeas, cooked and rinsed
  • 2 radishes, sliced thinly
  • ¼ cup cilantro, chopped
  • 1 tsp salt
Grapefruit Vinaigrette
  • Juice of half a grapefruit, strained
  • 1 tsp avocado oil
  • ½ tsp apple cider vinegar
Instructions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper or a reusable silicone sheet.
  2. Whisk together the vinaigrette ingredients, then (if you have a fine mesh strainer only!!!) pour all the mixture over the chickpeas and mix till combined. Pour remaining vinaigrette over a fine sieve into a second bowl and reserve. (If you don't have a sieve, just reserve about 3-4 tbsp vinaigrette before coating chickpeas- if this is all confusing please leave me a note in the comments!!)
  3. Transfer coated chickpeas to prepared pan. Sprinkle the chickpeas with 1 tsp salt and bake in preheated oven for 35 minutes. I like to broil for the last minute or so to get some extra crisp. Set aside on a wire rack when done baking.
  4. Meanwhile, cook the farro according to package instructions. I like to use half vegetable broth and half water to cook!
  5. Next, combine the chopped cilantro, sliced radishes, cooked farro, roasted chickpeas, and reserved vinaigrette.
  6. If desired, sprinkle with hemp seeds before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-grapefruit-grain-salad-roasted-chickpeas/