Farrow & Chickpea Salad
Recipe: #36266
January 09, 2021
Categories: Salads, Main Dish Salad, Vegetable Salad, Beans, Chickpeas/Garbanzo, Spelt, Mediterranean, Low Calorie, No Eggs, Herbs, more
"This salad is from the book entitled: Salads Made Simple, written by Judith A Pearce. This serves 4 as a side salad, or 2 as a main course."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (343.6 g)
- Calories 264
- Total Fat - 17.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 36.9 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 8.3 g
- Sugars - 14.6 g
- Protein - 4.2 g
- Calcium - 134.7 mg
- Iron - 2 mg
- Vitamin C - 92.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium skillet, pour in the tablespoon of olive oil. On medium- high heat, saute the next five ingredients, stirring it frequently.
Step 2
Place the farrow in, coating it well.
Step 3
Cover the farrow with cold water. Cover it by 1 inch. Let it come to a gentle boil and then cook it, covered, for 20 minutes.
Step 4
When it's done, drain the farrow and pour it into a large bowl. Add the peppers, chickpeas, and the mint.
Step 5
TO MAKE THE DRESSING:
Step 6
Whisk all the ingredients together in a medium bowl. Pour it over the salad. Toss it all together to combine it.
Step 7
Serve it on top of mixed greens.
Tips
No special items needed.
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