Greek Layer Salad
A lovely light salad full of vitamins and minerals to give you long lasting energy. A great little salad to pair with fish or chicken or lamb.
LAYERED GREEK SALAD
1 ¼ cup Farro
1 tbsp olive oil
1 medium clove garlic, pressed or minced
¼ teaspoon salt
1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
½ cup red wine vinegar
4 cloves garlic, pressed or minced
1 tablespoon dried oregano
2 teaspoons Dijon mustard
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon agave nectar, honey or sugar
Chickpea and celery salad
2 cans chickpeas, drained and rinsed (I sometimes use bortolli beans)
4 stalks celery, thinly sliced crosswise and roughly chopped
⅔ cup chopped red onion (about one small red onion, chopped)
1 cup chopped parsley
⅓ cup Greek dressing or olive oil and lemon juice, to taste
Greens and garnishes
Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
¼ cup pepitas (pumpkin seeds) or sunflower seeds
Handful dried cherries or cranberries, roughly chopped (optional)
Kalamata olives, pitted and thinly sliced (optional)
Feta cheese, crumbled
1. Place the faro in in medium saucepan and cover with water. Bring to the boil and simmer for 20 – 40 minutes until soft, but still a little chewy. The cooking time will depend on the type of farro you use.
2. To make the dressing: Whisk together all of the dressing ingredients until emulsified.
3. To make the chickpea salad, in a medium bowl combine the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
4. Toast the pumpkin seeds in a saucepan over medium-low heat. Toss for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pumpkin seeds to a bowl to cool.
Assemble your mason jars or medium sized glass bowel, layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle seeds, olives and fetta.