Summer Salad with Farro, Chickpeas, and Arugula
It's hump day, y'all! Oh man, I've been scrambling to keep up with my own schedule today. Who else is with me? Tad went to the babysitter's this afternoon, a new part of our weekly schedule, and I set to work on accomplishing a couple of recipes I am planning on sharing in the future. Thankfully, I was able to finish most of them.
So, several months ago, probably around Christmas-time, I began pinning medieval recipes. I believe it was because I was researching for a fiction piece I was writing (unfinished, as usual) and began becoming really interested in ancient recipes. This salad is one that I found quite recently. It is an Ancient Roman salad, with a citrus and grainy taste. I'm usually not a huge fan of arugula, but this was really good!
- 6 oz Farro // I'd never worked with farro before, but learned that it is a nutty grain that was found in Ancient Egyptian king's tombs and said to have fed the Roman Legions.
- 2 oz chickpeas
- Lemon Juice
- Parmesan, a small wedge
- Salt + Pepper
- 1/4 cup Olive Oil
- Following package instructions, boil your farro in small pot until it is cooked al dente. In a separate pot, boil your chickpeas until soft.
- Once cooked, toss the farro and chickpeas together in a large bowl. Add a squeeze of fresh lemon juice, salt and pepper to taste, and the olive oil. If the mixture comes off with too much lemon taste add more olive oil.
- Let sit for 15 minutes. If you want it a little chilled, place it in the refrigerator for this amount of time.
- Before serving, toss in the arugula and grate some parmesan on top. Mix and serve!
I was very pleased with this salad. I was not expecting the nutty flavor of the farro, but enjoyed it very much. I'm a huge fan of chickpeas, so this was a nice touch. I added some fresh thyme over the top as well, because I had it on me. It was very earthy and filling! Something I would definitely make again. I now feel like I could definitely fight in the Roman Legions... LOL. Have a great day!