Farro, Chickpea, and Roasted Eggplant Salad
I often post pictures of dishes I make onto Facebook or Instagram. They never make it to my blog nor are they meant to; they are just things I'm trying out and want to share with friends. I received so many nice comments and inquiries about this salad that I felt it warranted a post.
As has happened in recent months, I found this recipe on Pinterest. I'm not and probably never will be a vegetarian but I do enjoy trying out recipes that are meatless to try and rewire the idea in my brain that a meal is only complete if it includes some kind of animal protein.
The recipe for Chickpea Za'atar Salad from Green Kitchen Stories caught my eye for several reasons. First of all it sounded delicious and contained so many ingredients I love. Second it uses two spices/blends that I purchased in London last year - sumac and za'atar - and have been dying to use. And lastly I had most of the ingredients on hand.
|Za'atar (front) and sumac (back)|
I made a couple of substitutions and I'm happy with the end result. I used canned chickpeas instead of dried - purely for timing and ease. I also substituted farro for wheat berries because that's what I have in my pantry. At the market I found pearl tomatoes which were perfect for this salad - a little larger than cherry tomatoes but not as big salad tomatoes with a great, almost sweet flavor.
I'll be making this salad quite a lot this summer. I prefer it on the warm side, not cold from the refrigerator.