Description
A vibrant blend of roasted chickpeas, sautéed leeks, and farro, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 2 15-ounce cans chickpeas (drained and peeled)
- 1 cup farro (cooked)
- 2 large leeks (peeled and sliced)
- 1 teaspoon olive oil
- 1/2 teaspoon za’atar seasoning
- 1/4 cup dried cranberries (chopped)
- 1/4 cup cilantro (finely chopped)
- 3 whole garlic cloves (minced)
- 1 whole lemon (juice and zest)
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss drained chickpeas with 1 teaspoon olive oil, za’atar, and salt on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Cook farro as per package instructions and set aside.
- Sauté leeks in olive oil over medium heat for 5-7 minutes until tender.
- Whisk olive oil, garlic, lemon juice, and zest in a bowl for dressing.
- Toss chickpeas, farro, leeks, cranberries, and cilantro in a large bowl. Drizzle with dressing.
- Serve at room temperature or slightly chilled.
Notes
Store the salad in an airtight container in the fridge for up to three days. Chickpeas may soften slightly but flavors will deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, chickpeas, leeks, healthy, vegetarian