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Roasted Broccoli Farro Salad
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Roasted Broccoli Farro Salad

Take your meal prep or side dishes up a notch and make this flavor packed farro salad.
Course Side Dishes
Cuisine American
Keyword farro, grain salads, salad recipes, side dishes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 286kcal
Author Shannah Coe

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. I cook the farro in vegetable stock but water works well fine.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 533mg | Fiber: 9g | Sugar: 5g