Yes, this title is a mouthful, but this salad is a mouthful – and a tasty one, at that!
We made this salad the other week, when the weather was fickle – rapidly changing between rainy and sunny, warm and cool. It tasted great as a warm salad, with the roasted chickpeas and cauliflower, and equally grand the next day, straight from the fridge.
Now I know most people don’t need another salad recipe, but we eat salads a lot in the warmer months and all too often, we get into a bit of a salad rut, eating variations of the same one all the time. Browsing through magazines or cookbooks or other online blogs helps alleviate the same-old feelings, and they provide a lot of inspiration: maybe I’ll find a different dressing to make the salad special, or an unusual pairing of flavours we wouldn’t have thought to try.
The inspiration for this salad came from a Green Kitchen Stories recipe a few weeks ago. They made a beautiful salad, filled with roasted cauliflower and za’tar-spiced chickpeas, but it was the tahini-spiked yogurt that caught my attention.
Our version of the salad is quite easy to make, as most salads are. While the cauliflower and chickpeas are roasting in the oven, the farro can be cooked on the stove, veggies can be chopped, and the yogurt-dressing can be made. With both of us tinkering away in the kitchen, it took 30 minutes to put together, and that included a bit of cooling time (and me taking pictures 🙂 ).
It’s a salad that tastes really good warm, and equally tasty after it’s had a chance to sit in the fridge, allowing the flavours to mingle. Really, it’s the ideal spring-shoulder-season salad! Also, the combination of chickpeas, farro and avocado give this salad a hefty dose of fibre-rich carbs, tonnes of protein and healthy fats. This salad will definitely keep your body fueled for whatever activities you decide to do this weekend.
- Serves: 4 - 6 servings
- Serving size: 1 bowl
- Calories: 320
- Fat: 9.8 g
- Saturated fat: 1.4 g
- Carbohydrates: 50.8 g
- Sugar: 9.4 g
- Sodium: 408 mg
- Fiber: 13.6 g
- Protein: 15 g
- Cholesterol: 1.6 g
- 1 medium head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed thoroughly
- 1 cup dried farro, rinsed
- ½ medium cucumber, chopped
- 15 - 20 cherry tomatoes, halved
- 1 avocado, diced
- Handful of fresh spinach
- ¼ cup non-fat plain greek yogurt
- 1 tbsp tahini
- Handful of chopped fresh cilantro (or parsley)
- 1 tsp dried oregano
- 1 lemon, juice + zest
- Sea salt, to taste
- Pre-heat the oven to 425F. Chop the cauliflower into large florets. Drain and thoroughly rinse a can of chickpeas, and dry slightly with paper towel. Place both the cauliflower and chickpeas onto baking tray, toss with a bit of olive oil, and roast in the oven for 20 to 25 minutes, until the cauliflower just starts to darken and the chickpeas have a bite.
- At the same time, cook the farro. Place 2 cups of water into a medium sauce pan and bring to a boil. Add the rinsed farro to the sauce pan, cover and reduce the heat to a simmer. Cook until the farro is tender, with a slight bite, about 20 minutes. Drain and set aside.
- Prepare the vegetables: cut the cucumber into chunks, the tomatoes into halves, and dice the avocado. Place all into a large bowl along with a good handful of fresh spinach.
- To prepare the yogurt dressing, place all ingredients into a small bowl and mix well. Taste, adding more salt or lemon juice, to your liking.
- Toss the yogurt dressing with the warm farro, and add to the vegetable mixture.
- Once the cauliflower and chickpeas are roasted, add these to the salad and toss to combine.
- To serve, sprinkle with nuts or seeds, if desired.