Lunch: Farro Salad with Tomatoes, Green Beans, and Chickpeas with Basil Vinaigrette

Recipe by Anna Watson Carl Here's your go-to grain salad for summer. Make prep easier for yourself by cooking farro a day or two in advance.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Farro Salad with Tomatoes, Green Beans, and Chickpeas with Basil Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 lb. green beans, halved
1 1/2 c. basil leaves, plus more for garnish
Juice of 2 lemons
1 Garlic clove, minced
1/4 c. plus 2 tbsp. extra-virgin olive oil
kosher salt
Black pepper
4 c. cooked farro, cooled
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow grape tomatoes, halved
2 c. chickpeas
Ricotta Salata, for serving (optional)

Instructions

Bring a pot of salted water to boil and prepare a bowl of ice water. Cook green beans until bright green; transfer with a slotted spoon to ice water. Drain and set aside.
In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine. With the motor running, add olive oil in a steady stream until smooth. Season generously with salt and pepper.
In a large bowl, combine farro, tomatoes, chickpeas, and green beans. Pour over basil vinaigrette and toss gently to combine. Season with salt and pepper.

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