Farro Salad with Crispy Chickpeas & Sumac Vinaigrette

A fabulous chopped salad with hearty farro, tomatoes, cucumber, sweet grapes & spicy crispy chickpeas, with a tangy sumac and lemon vinaigrette. (Vegan)

For the salad:
1 cup farro
1 1/2 cup cherry or grape tomatoes, halved
1 cup chopped cucumber (about 2 small cucumbers)
1 cup chopped red bell pepper (about 1 small)
1 cup red grapes, halved
4-5 romaine leaves, finely chopped
1/4 cup packed chopped fresh parsley
3 tbsp packed chopped fresh mint

For the crispy chickpeas:
1 1/2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
1/2 tbsp high-heat oil like avocado or grapeseed oil
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp sea salt

For the sumac vinaigrette:
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 1/2 tsp sumac
1 tsp raw honey (or maple syrup if vegan)
1 small garlic clove, minced
Pinch of sea salt

View the full recipe at The Green Life →