Farro Salad With Chickpeas, Olives, And Walnut Basil Pesto Recipe by Daniela Innamorati
Cooking Instructions 1 hour plus soaking and cooking time for legumes 1 Soak the dried chickpeas for at least 24 hours, changing the water a couple of times. Drain and rinse them under running water, then place them in a pot with plenty of cold water and the bay leaf. Cook until tender, adding salt only 20-30 minutes before they're done. If using canned or previously cooked chickpeas, skip this step. 2 Cook the farro according to package instructions. When done, use a slotted spoon to remove it, drain well, and spread it out on a plate to cool. 3 Slice the asparagus stalks into rounds, removing any tough ends or fibrous outer layer if needed. Blanch them in the farro cooking water for a few minutes until just tender but still crisp. Immediately transfer to cold water to stop the cooking and keep their color, then drain well and toss with a pinch of salt, the freshly squeezed lemon juice, and half the olive oil. 4 Meanwhile, wash and dry the cherry tomatoes, cut them into wedges, and season with a pinch of salt, the remaining olive oil, and the basil cut into thin strips. Drain the pitted green olives and slice them into rounds. 5 Finally, make the pesto. Blend the walnut halves with the nutritional yeast flakes, washed and dried basil, olive oil, and a pinch of salt. Gradually add enough cold water to reach a smooth but not too runny consistency. 6 Assemble the salad: In a large bowl, combine the farro, chickpeas, cherry tomatoes, asparagus, green olives, and pesto. Mix well, transfer to one or two individual bowls, garnish with pumpkin seeds, and serve. Alternatively, store in an airtight container in the refrigerator for up to 2 days before serving. 1 Soak the dried chickpeas for at least 24 hours, changing the water a couple of times. Drain and rinse them under running water, then place them in a pot with plenty of cold water and the bay leaf. Cook until tender, adding salt only 20-30 minutes before they're done. If using canned or previously cooked chickpeas, skip this step. 1 Soak the dried chickpeas for at least 24 hours, changing the water a couple of times. Drain and rinse them under running water, then place them in a pot with plenty of cold water and the bay leaf. Cook until tender, adding salt only 20-30 minutes before they're done. If using canned or previously cooked chickpeas, skip this step. 2 Cook the farro according to package instructions. When done, use a slotted spoon to remove it, drain well, and spread it out on a plate to cool. 2 Cook the farro according to package instructions. When done, use a slotted spoon to remove it, drain well, and spread it out on a plate to cool. 3 Slice the asparagus stalks into rounds, removing any tough ends or fibrous outer layer if needed. Blanch them in the farro cooking water for a few minutes until just tender but still crisp. Immediately transfer to cold water to stop the cooking and keep their color, then drain well and toss with a pinch of salt, the freshly squeezed lemon juice, and half the olive oil. 3 Slice the asparagus stalks into rounds, removing any tough ends or fibrous outer layer if needed. Blanch them in the farro cooking water for a few minutes until just tender but still crisp. Immediately transfer to cold water to stop the cooking and keep their color, then drain well and toss with a pinch of salt, the freshly squeezed lemon juice, and half the olive oil. 4 Meanwhile, wash and dry the cherry tomatoes, cut them into wedges, and season with a pinch of salt, the remaining olive oil, and the basil cut into thin strips. Drain the pitted green olives and slice them into rounds. 4 Meanwhile, wash and dry the cherry tomatoes, cut them into wedges, and season with a pinch of salt, the remaining olive oil, and the basil cut into thin strips. Drain the pitted green olives and slice them into rounds. 5 Finally, make the pesto. Blend the walnut halves with the nutritional yeast flakes, washed and dried basil, olive oil, and a pinch of salt. Gradually add enough cold water to reach a smooth but not too runny consistency. 5 Finally, make the pesto. Blend the walnut halves with the nutritional yeast flakes, washed and dried basil, olive oil, and a pinch of salt. Gradually add enough cold water to reach a smooth but not too runny consistency. 6 Assemble the salad: In a large bowl, combine the farro, chickpeas, cherry tomatoes, asparagus, green olives, and pesto. Mix well, transfer to one or two individual bowls, garnish with pumpkin seeds, and serve. Alternatively, store in an airtight container in the refrigerator for up to 2 days before serving. 6 Assemble the salad: In a large bowl, combine the farro, chickpeas, cherry tomatoes, asparagus, green olives, and pesto. Mix well, transfer to one or two individual bowls, garnish with pumpkin seeds, and serve. Alternatively, store in an airtight container in the refrigerator for up to 2 days before serving. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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