Enjoy this fantastic, simple, delicious & healthy summer salad recipe that is one of my favs! We first devoured this at a medieval festival in Piobbico & have been recreating it at home ever since! Farro is a medieval grain the Romans ate to stay full & fight battles. More info on the history of farro - read our previous post here:
Farro medieval grain.
Farro, Chickpea & Arugula Salad
Insalata di farro, ceci e ruccola 6 ounces farro or spelt
2 ounces chickpeas or garbanzo beans (soaked over night)
a bunch of arugula
juice of 1/2 lemon
parmesan (wedge to shave ribbons)
salt & pepper
1/4 cup extra virgin olive oil
In plenty of cold water biol farro until al dente (cooked but with a bite).
In a separate pot do the same with the chickpeas.
In a bowl toss together farro & chickpeas once cooked, add a squeeze of lemon juice, salt and pepper and olive oil.
Taste & check your seasoning - adjusting salt, pepper & lemon. (If too lemony add a bit more olive oil).
Allow to sit for 15 minutes.
Before serving toss in arugula & shave ribbons of Parmesan.
Mix together & serve.
For more recipes with Farro try our Farro & Leek Soup Recipe!
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