Edamame, Faro, Chickpea Salad in a Tangy Dressing

 

I love bold salads with flavor, texture, and color - perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey, but if you want a vegan salad, maple syrup can be used.

The result is a crunchy, tangy, flavorful salad that will thrill your family and friends.

1 cup farro

1 package (10.5 oz) frozen shelled edamame, steam in the bag

1 can (15.5oz) Chickpeas rinsed and drained

1/4 cup toasted almonds

1/4 cup dried cranberries 

Dressing

1/4 cup olive oil

1/4 cup rice wine vinegar

1 tablespoon honey or maple syrup

1 tablespoon toasted sesame oil

1 1/2 teaspoon liquid aminos, I use Bragg

1 teaspoon freshly squeezed lemon juice 

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Cook farro according to package instructions. Drain farro, and place farro in a large serving bowl to cool. Steam edamame, set aside, cool.

Make salad dressing. Combine all the ingredients in a bowl and whisk together.

Add edamame, chickpeas, almonds, and cranberries to bowl with farro. Toss to combine. Drizzle dressing over, and stir.  

Chill until ready to serve.  

Enjoy!