Tomato, Grains, Mint And Feta Salad
An easy salad to toss together using hearty grains, crunchy chickpeas and pine nuts, bright and colorful tomatoes and fresh mint, this salad is great as a side dish or a main meal. The perfect summer salad!
Ingredients
For The Salad
- 1 can chickpeas, roasted
- 1 can chicken broth
- ½ cup quinoa
- ½ cup farro
- ¼ cup pine nuts, lightly toasted
- 1 small handful roughly chopped fresh mint
- 2-3 large heirloom tomatoes, sliced
- ¼ cup feta
For The Dressing
- 1 clove garlic
- 2 tablespoon white wine or champaign vinegar
- ⅓ cup extra virgin olive oil
- freshly ground pepper and salt to taste
- 1 teaspoon chopped shallots
- 1 tablespoon honey
Instructions
- Toss the chickpeas with a tablespoon of olive oil and a pinch of salt and roast them at 425 degrees for about 10 minutes until crisp (don’t let them burn!)
- While your chickpeas are roasting, toast your pine nuts for about 2-3 minutes over the stove, and then set aside.
- In a medium saucepan, toast the quinoa and faro slightly, about 2-3 minutes.
- Add the chicken broth (you can sub this for vegetable broth if you’re trying to keep this meal vegetarian) and bring to a boil. Reduce heat and simmer until the grains have fully absorbed the liquid, about 10-15 minutes. Times may vary depending on what type of grains you’re using.
- While your grains are cooking, combine your dressing ingredients and mix well.
- Once the grains have cooled, add about ½ cup of the dressing to the grain mixture and stir to combine.
- Layer your salad by placing the grains on a large platter or shallow serving bowl. Top them with the tomato slices, roasted chickpeas, toasted pine nuts, mint, and feta.
- Drizzle a spoonful of the dressing over the top of the salad once assembled, or just before serving.
- Serve immediately or cover and store in the refrigerator for up to 2 days.
Tried this recipe?Let me know how it was!