I’ve recently rediscovered my love for grapefruit.
Honestly grapefruits are so underrated. They’re mostly relegated to beauty products and overly-sweetened grapefruit juice, but there’s something about a plain, raw grapefruit that is so delicious.
I’ve been slowly accumulating a stack of grapefruits semi-stolen from my school’s cafeteria, and eating like, two of them a day. (Protip: grapefruit and mango go soooo well together!)
Besides being the prettiest color, grapefruits add a lot of versatility to any dish. Not only are they great in desserts (I’ve been drooling over this tart and these bars), but they also work so well in savory dishes.
This grapefruit grain salad incorporates fresh grapefruit in the dressing, a simple citrusy vinaigrette made with only three ingredients. The vinaigrette is used to marinate the roasted chickpeas and also drizzled over the salad, to keep the grapefruit flavor present throughout.
The base for this grapefruit grain salad is farro (my fave grain!) and cilantro (if you’re one of those weirdos who thinks cilantro tastes like soap, please feel free to substitute parsley). The ratio of herbs and grains makes this salad a bit like a tabbouleh.
On top, I added sliced radishes and the roasted chickpeas. If you’re not vegan, I think crumbled feta or goat cheese would be delicious on here!
This grapefruit grain salad is definitely unique, and super easy to throw together. Plus it makes use of a lot of fresh fruits, veggies, and herbs that are in season at the moment! Enjoy xx
- ⅔ cup dry farro
- 1 cup chickpeas, cooked and rinsed
- 2 radishes, sliced thinly
- ¼ cup cilantro, chopped
- 1 tsp salt
- Juice of half a grapefruit, strained
- 1 tsp avocado oil
- ½ tsp apple cider vinegar
- Preheat oven to 400°F and line a baking sheet with parchment paper or a reusable silicone sheet.
- 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!!)
- 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.
- Meanwhile, cook the farro according to package instructions. I like to use half vegetable broth and half water to cook!
- Next, combine the chopped cilantro, sliced radishes, cooked farro, roasted chickpeas, and reserved vinaigrette.
- If desired, sprinkle with hemp seeds before serving.
PS: Let me know if any of these directions are confusing! I definitely struggled to clearly articulate some of the instructions for this one!