This day should have been called “Wet Wednesday” It rained most of the day and I’m sure it hailed some. I rode my bike to work in it lol. I was a very soggy girl by the time I arrived at work. And to boot I left my phone there too. Don’t we all get so attached to them stupid devices, we feel like something is missing when we don’t have it with us. Any ways Philip has located it and with the “find my iphone” app and its showing up as still at work. Hopefully it will still be there tomorrow morning.
After all that hardship I’m now home and rested well and thought it might be good to have a nice Vegan Greek Farro Salad. Farro is a hearty whole grain with a nutty, slightly sweet, chewy flavor and adds bulk to this salad. Farro is high in fiber and a good source of iron and protein. Farro is easy to digest, allowing your body to readily absorb the nutrients. Farro makes an excellent substitution for brown rice and wheat berries. Farro is easy to prepare, I cooked mine in my rice cooker.
I simply do love olives! So I’m glad they are in this Greek salad. I like the green, the black whether they are pitted or stuffed I do like them (did I already say this?) I love their salty sour flavor.
- 2 cup cooked and drained farro
- 2 cups cooked chickpeas (1 can drained and rinsed)
- ½ red onion or yellow onion finely sliced
- 5 marinated artichoke hearts, quartered
- 15 green olives, or black olives
- 1 cucumber diced
- 4 red mini sweet peppers, chopped
- 10 cherry tomatoes
- Handful of chopped parsley
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp lemon juice
- 3 cloves garlic, minced
- 1 sweet basil leaf
- Ground pepper to taste
- In a large bowl, combine the farro, chickpeas, cucumber, red pepper, onion, artichoke hearts, olives tomatoes and chopped parsley.
- In a small blender (1 use magic bullet) add the olive oil, vinegar, lemon juice, garlic and pepper to taste. Add in basil leaf and blend.
- Pour over salad and toss.