FILLING AND LOW-KILOJOULE
Oct 21, 2019
4 minutes
FARRO AND ROAST VEGETABLE SALAD WITH CRISPY CHICKPEAS
SERVES 4 READY IN 1 HR
10 baby carrots, halved lengthways ½ celeriac, peeled and cut into wedges
1 tbsp olive oil
400g tin chickpeas, drained
150g spring greens or kale
200g farro (see tip)
For the dressing
1 tsp wholegrain mustard
1 tsp honey
1 tbsp apple cider vinegar
2 tbsp olive oil
2 garlic cloves, crushed
1 Heat oven to 200°C. Toss the carrots and celeriac in olive oil on a baking tray, season, and roast for 20 min. Remove these vegetables, then place the chickpeas and the greens or kale on a second tray and toss with a little more oil and seasoning.
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