Farro Tabbouleh with Feta

Farro is such a wonderful grain to have in your pantry. It is packed with fiber and protein and is quite filling. This Farro Tabbouleh with Feta is a great showcase for the grain. It holds up beautifully with the cucumbers, chickpeas, feta and herbs.

The recipe is a Barefoot Contessa. I do not use as much salt as the recipe calls for. Feta and kalamata olives are typically chockful of salt, so I go easy with it. In all, the recipe calls for 6 tsp. of salt, which in my opinion, is a ton. 

This salad is a perfect side to roasted meats or burgers. It also could be a great vegetarian lunch. The farro is quite filling.

The salad is packed with lots of delicious greens: Herbs, scallions and cucumbers!

Farro Tabbouleh with Feta

Serves 8 to 10 

From "Cook Like a Pro"

By Ina Garten

2 1/2 cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded and 1/2-inch diced

1 (15 ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 1/2 cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, 1/2-inch diced (not crumbled)

3/4 cup pitted Kalamata olives, drained

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 tsp. salt. Bring to a boil, lower the heat, cover and simmer for about 20 minutes, until tender. Drain.

Meanwhile, combine the cucumbers, chickpeas, scallions, parsley and mint in a very large bowl.

In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 tsp. salt and 1 tsp. pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top and stir to combine. Carefully stir in the feta, olives, 2 tsp. salt and 1 tsp. pepper. 

Roasted Chickpeas

Snacking is such fun. Here's a healthy alternative to chips and such: Roasted Chickpeas. One lowly can of chickpeas can transform into a crunchy and yummy delish treat for young and old. My son especially loves them!

The two keys to successful roasted chickpeas are as follows: Dry them out on towels for at least an hour. But, I like to leave them out for a few hours, honestly. And, go sparse on the oil. A tablespoon is all you need. 

Roasted Chickpeas

1 15-19 ounce can of chickpeas (I use Goya which is 15 ounce or Cento which is 19 ounces)

1 scant Tbsp. olive oil

1/2 tsp. cumin

1/4 tsp. paprika

Salt and pepper to taste

At least an hour before baking, rinse and drain chickpeas. Spread out on a baking sheet lined with paper towels or on a clean dishtowel to dry out the chickpeas. You want them dry so that they crisp up when in the oven.

Preheat oven to 425 degrees Fahrenheit.

On a baking sheet lined with parchment paper, spread out the dried chickpeas. Drizzle with olive oil. Just use 1 Tbsp.!! Sprinkle with cumin, paprika and salt and pepper. Toss so that chickpeas are evenly coated. Spread out chickpeas into a single layer.

Bake chickpeas for 20 minutes. Toss and return pan to oven. Bake for at least 10 more minutes or until desired brownness and crispiness is reached. (I usually go for a good 40 minutes total.)

Serve warm or at room temp.

Spinach Chickpea Soup

I keep reading on the Facebook about people eating poorly during the quarantine. While I'm all about a little indulgence here or there, I do know that eating healthy and well and colorful just makes us feel better inside. And this is a time in the world that we all need to feel good to keep it all going safe  and sound.

So, I came up with this Spinach Chickpea Soup. It's full of color and protein and fiber. A good one for vegetarians, for sure. And it's so quick to make. Done in less than thirty minutes, and that includes cleanup.

Personally, I gave up lunch meats for Lent and I'm sticking with it as a life change, it seems. So, this soup makes a fab lunch, for sure.

Enjoy!

Spinach Chickpea Soup
Makes 6 servings

1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (optional)
1 14.5 ounce can chopped tomatoes
1 tsp. Italian seasoning
4 cups vegetable or chicken broth
1 cup water
1 19 ounce can, Cento chickpeas, drained and rinsed
6 ounces baby spinach or baby kale
2 Tbsp. fresh basil, chopped
Salt and pepper to taste

In a large soup pan, heat olive oil over medium heat. Add onions, saute for 5 minutes. Add garlic and crushed red pepper flakes, saute for another minute. Add chopped tomatoes, Italian seasoning, water, chickpeas and salt and pepper. Simmer for 15 minutes partially covered so that the onions soften.

Add baby spinach, basil and salt and pepper to taste. Stir and simmer for 3-5 minutes so that spinach wilts and the pot of soup is heated through.

Serve as is or with a little sprinkle of cheese if you please.

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas

This is a perfect dinner for a Meatless Main Night: Stuffed Peppers with Orzo, Baby Spinach and Chickpeas.

Full of flavor, this dish leaves you satisfied without busting a gut. Praise the Lord.

Check it out:

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas
Makes 6 servings

6 bell peppers, any color, tops sliced off and seeded
1 1/2 cups vegetable broth or chicken broth
3/4 cup orzo
4 garlic cloves, minced
1 small onion, minced
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach, chopped
2 Tbsp. basil, minced
3 Tbsp olive oil, divided
1/4 cup grated parmesan cheese
1/2 cup feta cheese crumbles
2 cups marinara sauce, warmed
Salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a small pot of boiling salted water, cook orzo according to package instructions. Drain. Set aside.

In a medium saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and garlic. Cook for 3-5 minutes. Add spinach. Cook for a minute or two, until wilted. Remove from heat Add chickpeas, basil and orzo. Toss. Add remaining Tbsp olive oil and cheeses. Stir together. Season with salt and pepper to taste.

Stuff each pepper and stand in a roasting pan large enough to fit all of them. (I used a 12-inch-by-9-inch pan.)

Top each pepper with 1/3 cup marinara sauce.

Pour broth into the bottom of the roasting pan.

Cover roasting pan with lid, or aluminum if you do not have a lid.

Roast for 45 minutes.

Serve with extra sauce and cheese, if desired.