Updated: Apr 7
This healthy farro salad. It is easy to prepare in just 10 minutes. It is fresh and full of bold Greek flavours!
For the vinaigrette:
160 ml aquafaba (liquid from 1 can chick-peas)
80 ml red-wine vinegar
2 tbsp. Italian mixed-herbs
2 tbsp. nutritional yeast (nooch)
1 tbsp. red miso paste
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
1⁄2 tsp. paprika
For the salad:
2 cups cooked farro, chilled (Eq. of 625 gr of uncooked farro)
1 can chickpeas, strained (reserve the liquid for the dressing) and rinsed
120 gr. cucumber, peeled and diced
150 gr. grape tomatoes halved
75 gr. red bell pepper, diced
36 gr. cup chopped broccoli florets
90 gr. cup sliced green olives with pimentos
90 gr cup sliced black olives
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Pinot Noir
👩🏻🍳 Cuisine: Greek 🇬🇷
👨👩👧👧 Yield: 4-6 servings
Preparation: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
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.
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.
Pour the dressing over the salad, and stir to coat. If you’re making for the next day, refrigerate until ready to serve.