Recipe

Chickpea, Sweet Potato and Apple Farro Salad

By Katherine Baker at Spoon University

Farro – if you haven’t had it yet, you must. It’s sort of like oatmeal’s heartier, more substantial cousin, with a slightly chewier mouthfeel and incredible versatility.

Farro makes a wonderful base for grain salads. In this dish, savory sweet potatoes lend nicely to the grain, and sweet apples offer a nice contrasting crunch. Butternut squash cubes work wonderfully in this recipe, as well.

To make the prep as quick as possible, buy pre-cut and peeled butternut squash and/or sweet potatoes from Trader Joe’s, as well as their 10-minute quick-cooking farro. If you’re gluten-free, simply sub brown rice or quinoa for farro.

This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.

Farro Salad with Chickpeas, Sweet Potato and Apple

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 1-2
  • Easy
Ingredients
  • 1 cup farro
  • 1 cup peeled, cubed sweet potatoes or butternut squash
  • 1 cup arugula
  • 1/2 large apple, chopped
  • 1/2 cup chickpeas
  • 2-3 tablespoon olive oil (optional)
  • 1/2 lemon
  • 1 teaspoon cumin, cayenne, paprika, or taco seasoning (optional)
  • Salt and pepper, to taste

Photo by Katherine Baker

Step 1

Cook farro following instructions on package. When cooked, set aside 1/3 of cooked farro and store in the fridge for the Farro, Veggie and Bean Soup later in the week.

Photo by Katherine Baker

Step 2

While farro is cooking, lightly coat squash with 1 tablespoon of oil and spice of choice (cumin, cayenne, taco seasoning, or none) and place in the microwave for 4-6 minutes until squash is tender.

Photo by Katherine Baker

Step 3

Chop 1/2 apple into bite sized pieces.

Step 4

Drain and rinse canned chickpeas.

Step 5

Place cooked farro in a bowl. Add squash, apple, arugula, chickpeas, 2 tablespoons olive oil, juice of 1/2 lemon, and seasonings if desired.

Step 6

Toss until all ingredients are mixed and evenly coated with oil and lemon juice, and salt and pepper, to taste.

Photo by Katherine Baker

Use up leftovers from this dish in: