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