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Herbes Salées Grain Bowl with Crispy Chickpeas and Lemon-Herb Vinaigrette

Herbes Salées Grain Bowl with Crispy Chickpeas and Lemon-Herb Vinaigrette

Lunch
Prep Time
15min
Cook Time
25min
Servings
4
Calories
450
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Chef's Note

Because herbes salées are preserved in salt, you do not need to add any extra salt to this recipe. The osmotic process has already locked the salt into the herb cells, meaning that as the herbs rehydrate in the lemon juice and olive oil, they release a perfectly balanced, deeply savory seasoning that flavors the entire grain bowl.

Tags
meal-prep
lunch
grain-bowl
french-canadian
vegetarian
healthy
fiber-rich
Ingredients

  • 1 cup Dry farro

  • 3 cups Water or low-sodium vegetable broth

  • 1 can (15 oz) Canned chickpeas, drained and rinsed

  • 4 tbsp Extra-virgin olive oil, divided

  • 1 1/2 tbsp Homemade Herbes Salées (classic or allium blend), divided

  • 3 tbsp Fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 cup English cucumber, diced

  • 1 cup Cherry tomatoes, halved

  • 1/2 cup Feta cheese, crumbled

Instructions
  • 1

    Preheat your oven to 400°F (200°C) to roast the chickpeas.

  • 2

    Rinse the farro under cold water. In a medium saucepan, combine the farro and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the grains are tender yet chewy. Drain any excess liquid and let the farro cool slightly.

  • 3

    While the farro cooks, pat the drained chickpeas dry with a paper towel. Toss them with 1 tablespoon of olive oil and 1/2 teaspoon of herbes salées. Spread them in a single layer on a rimmed baking sheet and roast for 20 minutes, shaking the pan halfway through, until crispy and golden.

  • 4

    Prepare the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, fresh lemon juice, Dijon mustard, and the remaining 1 tablespoon of herbes salées. The salt from the preserved herbs will completely season the dressing, so no extra salt is needed.

  • 5

    In a large mixing bowl, combine the warm cooked farro, roasted chickpeas, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.

  • 6

    Pour the lemon-herbes salées vinaigrette over the salad and toss thoroughly to combine. Let the salad rest for 5 minutes before serving to allow the dry farro to absorb the seasoned oil and herb flavors.

Nutrition Information (per serving)
450
Calories
13g
Protein
48g
Carbs
19g
Fat
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