While winter often calls for heartier, more fattening dishes, salads are still my go-to meal because they are filled with vegetables and easy to whip up at the end of the day. To create the same savory factor that an eggplant parmesan or tomato bisque, I use spices that have a kick and incorporate roasted vegetables or grains. This salad combines roasted chickpeas, nutty farro, crisp arugula and plump tomatoes.
> 1 can chickpeas, drained
> 1 tablespoon olive oil
> 1/4 tablespoon cumin
> 1/2 tablespoon curry powder
> 1/4 tablespoon paprika
> 1/4 tablespoon chili powder
> salt and pepper
> 1/2 cup farro
> 3 cups arugula
> 1/2 cup cherry tomatoes, halved
> 1 avocado, cut in bite-size pieces
> 1/4 tablespoon dijon mustard
> 1/2 tablespoon balsamic vinegar
> 1/4 tablespoon olive oil
Preheat oven to 375°F. Put chickpeas in a medium bowl and drizzle with olive oil. Add cumin, curry powder, paprika and chili powder to medium bowl, and mix until well combined. Place on a baking sheet, and roast for 20 minutes.
Meanwhile, combine farro with 1 cup water. Bring to a simmer, and cook for 15 minutes, or until water is absorbed. In a large bowl, combine arugula, cherry tomatoes, roasted chickpeas and cooked farro.
To make dressing, whisk together mustard, balsamic vinegar and olive oil in a small bowl. Season with salt and pepper. Mix dressing into salad, and top with avocado.
Makes 3 servings.