Mason Jar Chickpea, Farro and Greens Salad
Recipe GLPR2df880fa966d44
A nourishing layered salad packed in mason jars for convenient meal prep and portable lunches. Tender farro, protein-rich chickpeas, fresh herbs, and crisp greens are dressed with a tangy red wine vinaigrette and topped with toasted pumpkin seeds. Perfect for preparing several servings at once and enjoying throughout the week.
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Ingredients
1¼ cup Farro
3 cup Water
2 cans Canned chickpeas, drained and rinsed
4 stalks Celery stalks, thinly sliced and roughly chopped
1 cup Fresh parsley, chopped
1 handful Dried cherries or cranberries, roughly chopped
¼ cup Pumpkin seeds or sunflower seeds
2 handfuls Mixed greens, roughly chopped
1 cup Extra-virgin olive oil
½ cup Red wine vinegar
2 teaspoon Dijon mustard
1 Garlic clove, pressed or minced
1 tablespoon Dried oregano
1 teaspoon Agave nectar, honey, or sugar
¼ teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Olive oil for toasting
Directions
Rinse the farro and add it to a medium saucepan with three cups of water, ensuring the water covers the farro by at least a couple of inches. Bring the water to a boil over high heat, then reduce the heat to low and simmer gently. Pearled farro will be tender in about 15 minutes; unprocessed farro will need 25 to 40 minutes. The farro should be tender and chewy, not mushy. Drain any excess water and set aside to cool.
While the farro cooks, prepare the vinaigrette by whisking together the red wine vinegar, Dijon mustard, minced garlic, dried oregano, agave nectar, salt, and black pepper in a bowl. Slowly drizzle in the extra-virgin olive oil while whisking constantly until the dressing is well emulsified and smooth.
In a large bowl, combine the drained chickpeas, chopped celery, and fresh parsley. Pour in enough of the vinaigrette to lightly coat the mixture, toss well to combine, and set aside to allow the flavors to meld.
Heat the tablespoon of olive oil in a skillet over medium-low heat. Add the pumpkin seeds and toast them, stirring frequently, for 3 to 5 minutes until they become fragrant and toasty. Transfer them to a bowl and allow them to cool completely.
To assemble the mason jar salads, layer the ingredients in four 32-ounce quart-sized mason jars in this order: First, spoon the chickpea salad into the bottom of each jar along with 1 to 2 additional tablespoons of vinaigrette to prevent the greens from wilting. Next, layer the cooled farro evenly on top. Then add the mixed greens, leaving about an inch of headspace at the top. Finally, sprinkle the cooled toasted pumpkin seeds over the greens. Seal the jars with lids and refrigerate until ready to eat.
When ready to serve, shake the jar well to distribute the dressing throughout the salad, or transfer the contents to a bowl and toss before eating.
