Welcome to my new obsession, the Cauliflower and Farro Chopped Salad. This is a keeper recipe, especially if you are a make-ahead cook or you meal-prep. I tested it twice in a row and had it for lunch for multiple days in a row. When I don’t tire of a salad, it’s definitely one to make.
Check Out The Fiber!
One of my goals this year has been to exceed the daily recommendation for fiber, which is about 25 grams per day for women and 38 grams per day for men. For the most part, I’ve been successful, thanks to some strategic choices, like this salad.
Thanks to the cauliflower, chickpeas, and farro, one serving of this salad contains almost 6 grams of fiber. Since I probably eat more than one serving, I’ll just add a little extra to the final tally.
100% Plant-Based
I am VERY aware of how many plants I get in a day and putting that fiber goal on myself, naturally makes me eat more plants during the day. I love salads like this that are 100% plant-based. I feel great after I eat it and it’s delicious!
If you’ve never used grains in a salad, you should try it and farro is a good one to start with because it holds up well for meal-prep.
Pick up all of these ingredients today and make this Cauliflower and Farro Chopped Salad. Let me know how you like it in the comments below.
PrintCauliflower and Farro Chopped Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
1/2 cup dry farro, about 1.5 cups cooked
1 small head cauliflower, chopped finely or pulsed gently in a food proccessor, 3 cups finely chopped
1, 15 ounce can chickpeas, drained and rinsed
1 small red onion, diced (about 1/2 cup)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
3 cloves garlic, minced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1 teaspoon dried dill
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
Instructions
Cook farro according to package directions.
Chop cauliflower as fine as you can, or pulse through a food processor (you don’t want this as fine as cauliflower rice, you want finely diced florets)
Add cooked farro, cauliflower, chickpeas, and onions to a bowl.
In a small skillet over medium heat, add the pine nuts and toast for 4 minutes, shaking the pan so they don’t burn. Add to the salad bowl. In the hot skillet, add the olive oil. Add the garlic and saute for just 1-2 minutes or until the garlic just starts to sizzle.
Pour the garlic oil over the salad. To the salad, add the vinegar, salt, parsley, dill, and red pepper flakes. Toss to combine.
Notes
Nutrition information is for 6 side servings
- Prep Time: 10
- Cook Time: 30
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