YOUR SOLIN GENERATED RECIPE
Farro Salad with Fresh Herbs and Roasted Vegetables
Savor a vibrant medley of nutty farro, tender grilled chicken, and roasted vegetables tossed with juicy chickpeas, crisp edamame, and a tangy sprinkle of feta cheese. Fresh herbs and a drizzle of olive oil elevate this hearty yet light salad, perfect for a nutritious and satisfying meal.
INGREDIENTS
0.75 cup cooked farro (150g)
0.33 cup roasted chickpeas (55g)
0.33 cup shelled edamame (50g)
2 ounces grilled chicken breast (56g)
0.5 ounce crumbled feta cheese (14g)
1 cup roasted mixed vegetables (150g)
1 teaspoon olive oil (5g)
PREPARATION
Preheat your oven to 400°F for roasting vegetables and chickpeas.
Rinse and drain the chickpeas; toss them lightly with a pinch of salt, pepper, and a dash of olive oil. Spread on a baking sheet and roast for about 20-25 minutes until slightly crispy.
Chop your red bell pepper, zucchini, and red onion into bite-sized pieces, then toss with a bit of olive oil, salt, and your favorite herbs. Roast alongside the chickpeas for about 20 minutes or until tender.
Meanwhile, prepare 0.75 cup of cooked farro according to package directions and allow to cool slightly.
Grill 2 ounces of chicken breast until fully cooked and slice into bite-sized pieces.
In a large mixing bowl, combine the cooked farro, roasted chickpeas, shelled edamame, grilled chicken, and roasted vegetables.
Gently fold in 0.5 ounce of crumbled feta cheese and drizzle with 1 teaspoon of olive oil. Toss well to combine.
Finish with a sprinkle of fresh herbs such as parsley, basil, or mint for a burst of flavor.
Serve warm or at room temperature.