30minf wfpb farro salad

Farro Salad With Oil-Free Italian Vinaigrette

Farro Salad With Oil-Free Italian Vinaigrette

Farro Salad With Oil-Free Italian Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes

This scrumptious farro salad is adapted from my favorite pasta salad with Italian dressing. Loaded with vegetables and a tangy dressing and served cold, it is a refreshing meal on a hot day. This salad is even better the second day, after the farro has started to absorb the dressing and the vegetables break down to crisp and
tender bites. Prepare this dish for a summer picnic or a make-ahead lunch. I like to use an English cucumber or remove the seeds from a standard cucumber.

Ingredients

  • For the vinaigrette:
  • 2/3 cup aquafaba (liquid from 1 can chickpeas)
  • 1/3 cup red-wine vinegar
  • 2 tablespoons Italian Seasoning (page 124)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon red miso paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • For the salad:
  • 2 cups cooked farro, chilled
  • 1 (15-ounce) can chickpeas, strained (reserve the liquid for the dressing) and rinsed
  • 1 cup diced peeled cucumber
  • 1 cup halved grape tomatoes
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cup sliced green olives with pimentos
  • 1/2 cup sliced black olives

Instructions

    To make the vinaigrette
    1. In a small bowl or container with a lid, combine the aquafaba,
    vinegar, Italian seasoning, nutritional yeast, miso, garlic powder, onion powder, and paprika. Whisk vigorously or shake.

    To make the salad
    2. In a large bowl, combine the farro, chickpeas, cucumber, tomatoes, bell pepper, broccoli, green olives, and black olives. Using a wooden spoon or rubber spatula, gently mix together.
    3. Pour the dressing over the salad, and stir to coat. If you’re making
    for the next day, refrigerate until ready to serve.

Notes

Variation Tip: Serve a scoop of this on a bed of mixed greens for a unique salad.

Nutrition Information:
Yield: 4 to 6 servings Serving Size: per serving
Amount Per Serving: Calories: 497Total Fat: 13gCarbohydrates: 74.7gFiber: 14.3gProtein: 14.8g
© Kathy Davis

30-Minute Whole-Food, Plant-Based Cookbook

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