Farro and Chickpea Salad

I can't even begin to count the number of times I've ordered a salad at a restaurant with the dressing on the side.  I'm weird about my salad dressings and I like to be able to control the amount of dressing on my salad and I also like having the option of changing my dressing choice before it's applied to the entire salad.  

Dressing on the side is a pretty normal request.  You know what's not normal?  Ordering LETTUCE on the side.  Anyone out there ever gotten a salad with lettuce on the side?  I have.  Not on purpose.  I ordered an entree salad at an Italian restaurant and when the server repeated my order back to me she said "salad with lettuce on the side."  I lightheartedly corrected her by saying that I wanted the DRESSING on the side, not the lettuce.  Her befuddled smile led me to believe that she didn't fully understand my request and again she said "Salad with lettuce on the side."  After she left the table, I joked about the ridiculousness of getting lettuce on the side with my fellow diners.   Sure enough, within 20 minutes I was confidently served a bowl of carrots, cucumbers, croutons and cheese, all swimming in a sweet, dark balsamic dressing.  Alongside my bowl of balsamic toppings, the waitress placed another giant bowl of lettuce.  Lettuce on the side.  It's just like you might have imagined.  Turns out - it wasn't a terrible way to eat a salad - just a little unconventional. 

If you're looking for a great summer salad - look no further.  This simple salad is really delicious and thanks to the addition of some whole grain wheat, it's actually very filling.  You will want to make this salad over and over again this summer. 

Farro and Chickpea Salad
2 carrots, sliced
2 radishes, sliced
1 small tomato, cut into wedges
6 cups salad greens
1 cup farro
1 cup chickpeas, drained and rinsed
1/2 cup fresh cilantro, chopped
2 Tablespoons olive oil
1 1/2 T. lime juice
1 garlic clove, minced
1 teaspoon honey
1/4 cup pistachios, chopped roughly
​

Cook Farro according to directions. 

Arrange lettuce on 4 plates. 

Top with carrots, tomato wedges and radishes. 

Divide farro, chickpeas and 1/2 c. cilantro on top of salads. 

​Whisk together remaining 1 T. cilantro, oil, lime juice, honey and garlic.

Drizzle over salad.  Sprinkle with pistachios. 

I just did a big clean out of my refrigerator and discovered all sorts of half full bags of grains and flours.  My goal is to use up as many of these as I can in the next couple of months so get ready for more quinoa, millet, farro and barley recipes.  I'd love to see some of your recipes too so send them to me in a comment.  

​Ciao!

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