Farro Salad with Eggplant

I love making salads with farro, which is a great pasta substitute because it’s actually a vegetarian protein. It could be a whole meal for lunch, or served as a side dish for dinner. The farro also gives the salad some weight, so it fills you up much like pasta would. You can use anything in your fridge/pantry to it, as I often do. Here’s a great example of one of my pantry fridge salads with farro.

1c farro fully cooked

1 eggplant cut into cubes and roasted

1c cherry tomatoes roasted

1 can artichoke hearts

1 can garbanzo beans

2 T chopped Italian parsley

Lemon Vinaigrette

Juice of one lemon

½ EVOO

S&P to taste

Preheat oven to 350 degrees. Cut up the eggplant and halve the tomatoes. Toss with Olive oil and salt and arrange on a baking sheet in one layer. Roast in the oven until the veggies are soft, about a half hour. Make the farro according to instructions during this time. Once both are done, add to a large bowl. Also add chopped parsley, artichoke hearts and garbanzo beans. S&P to taste. Wish together vinaigrette ingredients and toss the salad. :)