Meal prep gets an upgrade when you add in this roasted broccoli farro salad. Packed with flavor, this salad is perfect to make ahead.
As our schedule gets busier with school starting soon, I have been doing more and more meal prep. One of my favorite additions to our meal prep routing is a roasted broccoli salad.
While I use this as a side dish often, it also makes a great main dish for a lighter meal. The roasted chickpeas add some protein to the mix making it extra filling.
I usually roast the chickpeas and broccoli on the pan. Just give the chickpeas a head start and ensure your pan is large enough to accomodate both without crowding.
All of the ingredients get tossed with a delicious pesto and finished with grated fresh Parmesan for tons of extra flavor.
If you can’t find farro, you can easily substitute the grain with something like pearled barley or Israeli couscous. The will all work well in this salad.
If you like this recipe for roasted broccoli farro salad, be sure to try these other great grain salads that are perfect for meal prep or side dishes.
- Chicken Avocado Quinoa Salad
- Cranberry Apple Farro
- Blackberry Kale Quinoa Salad
- Rainwbow Farro Salad
- Mediterranean Israeli Couscous Salad
If you make this toasted chickpea and roasted broccoli farro salad or any other recipe from the blog, I would love to hear about your experience. Please let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram and Twitter.
- 4 cups broccoli florets
- 1 15.5 oz can chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup farro
- 1/4 cup chopped walnuts
- 1/4 tsp crushed red pepper
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan
- Preheat oven to 400 degrees. Line a large, rimmed baking sheet with nonstick foil.
- Toss chickpeas with 1 Tbsp olive oil. Season with salt and pepper. Place on prepared baking sheet and bake for 15 minutes.
- Toss broccoli florets with remaining olive oil. Add to pan with chickpeas and cook and additional 10 minutes.
- Meanwhile, cook farro according to package instructions.
- Once farro is cooked, stir in broccoli florets, chickpeas, walnuts, red pepper flakes, and pesto. Top with grated Parmesan cheese. Season with salt and pepper.
- Eat warm or refrigerate.
- I cook the farro in vegetable stock but water works well fine.
Amount Per Serving: Calories: 286 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 5mg Sodium: 533mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 9g Sugar: 5g Sugar Alcohols: 0g Protein: 11g