This tasty vegan dish is packed with hearty ingredients such as farro, pine nuts and tabbouleh.
Farro and pine nut tabbouleh salad recipe
2015-11-09 13:19:46
Serves 4
Nutrition Facts
Serving Size
331g
Servings
4
Amount Per Serving
Calories 396
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 173mg
7%
Total Carbohydrates 55g
18%
Dietary Fiber 7g
30%
Sugars 8g
Protein 13g
Vitamin A
37%
Vitamin C
73%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup farro (found at gourmet stores)
- 2 large heirloom tomatoes
- 1 small cucumber
- 1 clove garlic, finely chopped
- 1/2 small red onion, cut into 1/2-inch pieces
- 2 tablespoons pine nuts
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 3/4 cup chopped fresh parsley
- 1/2 small jalapeño chile, seeded and finely chopped
Instructions
- Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into 1/4-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
Gourmet Recipes from Culinary Hipster http://culinaryhipster.com/
