Welcome back y’all! I’m sad that summer is nearing the end. But I’m gonna keep the summery posts coming for a bit longer! This salad was delicious. I hope you enjoy it!
To make this dish we will need some greens (I used leaf lettuce and arugula that I had gotten at the Farmer’s Market), an avocado (I used the other half of Mr. FBBQ’s avocado from that morning’s avocado toast (that’s why it’s a little brown), radishes (also Farmer’s Market), garbanzo beans, garlic, an orange, a lemon, cauliflower, farro, pine nuts, a shallot, and radicchio. You see some white wine vinegar in the picture. That’s becuase it was supposed to be used to make the dressing (along with the shallot and garlic). I chose to cook the garlic and shallot in a pan instead and use a honey mustard vinaigrette that I really like.
The lettuce will be the base for this dish. I added some of the radicchio and the avocado. You’ll also see some little brown flecks on there. Those are hemp seeds. Excellent health value. For one, they are a protein. Us vegan/vegetarians are always looking for good sources of protein. They are rich in omega-3 and omega-6 (which is twice three so it’s got to be that much better, right?!), they have fiber, anti-inflammatory properties, they help with weight management, PMS and Menopausal symptom relief, and a myriad of other benefits. That’s a lot of punch for a little seed!! Plus they add a nice little crunch to the salad!
Drain and rinse the chickpeas. In a pan, cook the shallot and garlic.
Steam the cauliflower.
Cook the farro. This will take the longest. Usually about 25 minutes.
Add the chickpeas to the salad. Then the cauliflower.
Toast the pine nuts. Add the farro and the pine nuts to the salad.
Lastly, add some orange slices and whatever dressing you choose. The orange slices really added a great sweetness to this salad!
