Chickpea Za’atar Salad with farro for a light and filling salad recipe you can make in no time. If you are into Mediterranean flavors and are in need of a healthy and wholesome salad recipe, you’ve come to the right place. This vegetarian farro chickpea salad is flavored with za’atar, feta cheese, and roasted veggies for a complete delicious meal for any day of the week.
1medium sized eggplantpeeled and cut into small cubes
3tablespoonsolive oildivided
2-3tablespoonslemon juicefreshly squeezed
114 oz. can chickpeas, drained and washed
2scallionschopped both green and white parts
1cupKalamata olivespitted and chopped
4-6ripe tomatoeschopped
1/4cupItalian Parsleychopped
3tablespoonsza’atar spice blend
coarse sea salt and black pepper
1/2cupfeta cheesecrumbled
Instructions
Preheat the oven 350 Degrees. Place eggplants on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle it with salt and pepper. Toss to mix. Roast for 35-40 minutes. Set aside to cool.
In the mean time, place water and 1 teaspoon salt into a medium size saucepan and bring to a boil. Stir in the farro. Turn the heat to low, and cook for 30-35 minutes or until it is chewy. Drain and set aside.
In a small mixing bowl make a quick vinaigrette by whisking 2-3 tablespoons of olive oil, lemon juice,1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
In a large mixing bowl, place chickpeas, scallions, tomatoes, eggplant, farro, and fresh parsley. Drizzle the vinaigrette over.
Using your clean hands toss to combine. Top it off with feta cheese and sprinkle it with za’atar. Taste for seasoning and add if necessary.