FARRO TOMATO FETA AND ROASTED CHICKPEA SALAD ENJOY DAN:

FARRO, TOMATO, FETA AND ROASTED CHICKPEA SALAD by CHEF DAN:

Serves 4

INGREDIENTS;
1 (15.5 Oz) can chickpeas

1 tablespoon olive oil

Kosher salt and freshly ground black pepper to taste

1 cup farro

2 carrots, peeled and sliced

8 cherry tomatoes, halved

2 tablespoon EACH fish sauce, tamarind and mirin

2 teaspoons balsamic vinegar

1 tablespoon brown sugar

6 tablespoons water

2 garlic cloves, thinly sliced

1 Anaheim chili pepper, very thinly sliced

6 ounces feta cheese

4 tablespoon roasted sesame seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Drain & rinse the chickpeas, toss in a bowl with olive oil, salt & pepper to taste.

2.   Place on a baking sheet and roast until golden brown and crunchy, about 30 minutes, occasionally shaking the pan.

3.   Meanwhile, cook the farro in salted water for about 8 minutes or until el dente.

4.   Drain and run under cold water.

5.   Place cooked farro in a mixing bowl with chickpeas, carrots, tomatoes and feta cheese.

6.   In a bowl, combine fish sauce, and next 7 ingredients:

7.   Mix well

8.   Drizzle dressing over salad and serve.

9.   Top with roasted sesame seeds.

ENJOY DAN:                                          SING SONGS & PLANT SEEDS!!