Soliday Sister Farro Salad with Carrot Tops

A flexible, collaborative farro salad that features carrots and their tops alongside a garlic infused olive oil dressing.

2 cups dried chickpeas
3 quarts low sodium vegetable broth, divided
1 tablespoon garlic powder
1 sprig rosemary, fresh or dried
2 cups dried farro
5 to 6 fresh carrots with tops, washed
1 pint cherry tomatoes, washed
1/4 cup minced parsley
4 ounces feta cheese, crumbled
1/4 cup olive oil
4 to 5 cloves garlic, smashed, peeled, and cut in half
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1 tablespoon sugar
1 teaspoon salt

View the full recipe at The Seasoned Vegetable →