Chopped Salad with Farro and Crispy Chickpeas
This salad was inspired by one of my favourite salads, served at Rasa, a restaurant here in Toronto. I've you've been to Rasa, you certainly know which one I’m referring to. It's one of their signature dishes. Its quite humble name, "The Chopped Salad", doesn't reveal the remarkable complexity and nuances of flavours that awaits you on your first bite. It's full of freshness, loaded with crunchy vegetables, and bursting with so many textures and tastes.
I am by no means claiming that my salad here is as good as the Rasa version, but it's my humble simplified, weeknight dinner interpretation. The original one has quinoa, but I went for farro here for a chewier bite. Theirs has feta; I omitted the cheese here to make it dairy-free. I’m tossing the chickpeas with a bit of oil, chili powder and smoked paprika before baking them in the oven until they become golden and crispy.
Each bite is festive: chewy grain, juicy tomatoes, crunchy red pepper and cucumber, fresh summer herbs from the garden and bursts of sweet red grapes throughout. The dressing is a tangy vinaigrette made with olive oil, red wine vinegar, lemon juice, a touch of honey (or maple syrup) and sumac powder.
This salad would make a lovely contribution to a picnic or summer gathering and will hold well for a few hours. If you are planning on enjoying it later, I would suggest that you omit the romaine lettuce (cause nobody likes soggy lettuce).
Notes:
If you're not familiar with farro, it is similar in texture to spelt or wheat berries. It has a great nutty taste and a chewy bite. If you can, I recommend soaking farro a few hours or overnight to optimize digestibility and reduce cooking time.
I like to remove the skins from the chickpeas to improve digestion and make sure they get as crispy as possible, but this step is of course optional.
Sumac is a middle eastern spice that has a distinctive, tangy flavour. You can find it in Middle Eastern stores or in the spice section of some health food stores or ethnic markets.
Chopped Salad with Farro and Crispy Chickpeas
4-6 portions
ingredients
For the salad
1 cup uncooked farro
1 1/2 cup cherry or grape tomatoes, halved
1 cup chopped cucumber (about 2 small cucumbers)
1 cup chopped red bell pepper (about 1 small)
1 cup red grapes, halved
4-5 romaine leaves, finely chopped
1/4 cup packed chopped flat-leaf parsley
3 tbsp packed chopped fresh mint
For the crispy chickpeas
1 1/2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
1/2 tbsp high-heat oil, like avocado or grapeseed oil
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp sea salt
For the sumac vinaigrette
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 1/2 tsp sumac
1 tsp raw honey (or maple syrup)
1 small garlic clove, minced
Pinch of sea salt
instructions
For the farro:
Rinse the farro well, and drain. Place in a medium saucepan with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes or until grains are slightly tender and chewy. Drain off any excess water and set aside.
For the crispy chickpeas
Preheat the oven to 400°F. Remove the skins from the chickpeas if you’d like (optional, see note above).
Place chickpeas in a bowl and toss with oil, smoked paprika, chili powder and salt. Transfer to a baking sheet and bake for 25-30 minutes, or more, until the chickpeas are crispy and golden, stirring a few times. Remove from the oven. Sprinkle with a bit more chili powder and smoked paprika if you'd like (I like them very well spiced). Let cool for 5-10 minutes, they will continue to crisp up a bit as they cool.
For the vinaigrette
Mix all the dressing ingredients together in a small jar. Taste and adjust seasoning if needed. Set aside.
Assemble the salad
Place the cooked farro, chopped tomatoes, cucumber, red pepper, grapes and romaine in a large bowl. Add the vinaigrette and fresh herbs, and toss to coat. Top with crispy chickpeas and serve.
