Chickpea Farro Salad with Curry Dressing
This dish is a delightful combination of chickpea salad and rice (or any preferred grain) with a flavorful curry dressing, complemented by the sweetness of raisins, the crunch of pistachios, and the refreshing burst of pomegranate.
6 servings
Calories: 428kcal
Ingredients
Dressing
- 1 tablespoon maple syrup or 3 dates
- 1/2 teaspoon chopped fresh ginger
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/4 cup water
- 1/2 cup oil I use avocado oil
Salad
- 2 cups cooked farro barley or brown rice
- 3 grated carrots
- 1 ½ cups cooked garbanzo
- 1/2 cup raisins
- 1/2 cup pommegranate
- 1/2 cup peeled and chopped pistachios
- 1/2 cup chopped cilantro
Instructions
- Put maple syrup, ginger, garlic clove, lemon juice, rice vinegar, salt, curry powder and water in a blender. Turn on the blender and let it run until everything is well incorporated.
- Add oil while the blender is running and let it run for a minute or two. Set aside.
- In a bowl add the farro and barley, chickpeas and mix. Add dressing and mix gently. It may seem that the dressing is too much liquid or nothing happens, then it is absorbed.
- Put the carrot and the remaining ingredients. Let the salad stand for about five or ten minutes before serving.
Notes
- If using canned chickpeas, drain and rinse before adding them to the salad.
- Wait until the farro or grain you are using is completely cooled down.
- If you have never made a curried dressing or vinaigrette, start by adding a teaspoon and slowly build up until you get the perfect taste.
- Add mint and or parsley if you want more fresh herbs in your salad
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 47g | Protein: 8g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 218mg | Potassium: 512mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3548IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg