Spring Vegetables over Herbed Farro

April 17, 2017

128

Sweet petite carrots, asparagus, radishes, spring onions, arugula and purple cauliflower sit on top of a bed of farro with chickpeas and plenty of fresh parsley and a light, lemon garlic dressing

1 head garlic
1.5 cups uncooked farro
4.5 cups water or vegetable broth
8 ounces petite carrots, sliced in half vertically
1 head purple cauliflower, cut into florets
1 pound asparagus, cut into 2 inch pieces (cut in half vertically first if thick stalks)
1/2 pound spring onions, tops cut off and quartered vertically (substitute scallions if can't find spring onions and cut into 2 inch pieces)
1 bunch of radishes, sliced 1/8 inch
1 cup fresh parsley leaves, roughly chopped
14 ounce can chickpeas, drained and rinsed
4 cups arugula
¼ cup olive oil + more for cooking
3 tablespoons lemon juice
1 teaspoon whole grain mustard
2 teaspoons honey
Handful of chives, thinly sliced
Salt and pepper, for seasoning

Preheat the oven to 400 degrees Roast the garlic by removing the outer papery skins of the bulb. Cut ¼ inch off the top of the bulb so the individual cloves are exposed. Drizzle olive oil over the top...
See the full directions on my site

Nutritions

Calories
682

Sodium
275mg
11% DV

Fat
29g
46% DV

Protein
28g
57% DV

Carbs
104g
35% DV

Fiber
26g
106% DV

Vegetarian