Viv Dinner

Mediterranean Chickpea Farro Salad with Shrimp

Name: Mediterranean Chickpea Farro Salad with Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes); 2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine); 10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes); 1 English cucumber, diced; 2 green onions, trimmed and chopped (both white and green parts); 1 large handful fresh parsley, chopped; 15 mint leaves, chopped; 1 lb/453.592 g large shrimp, peeled and deviened; Kosher salt; Black pepper; Extra virgin olive oil (I used Greek Early Harvest); Juice of 1 lemon; 5 tbsp/ approx 75 ml extra virgin olive oil (I used Greek Early Harvest); Kosher salt; Black pepper; 2 tsp/202 g dried oregano; 1/2 tsp/ 1.01 g ground cumin; 1/2 tsp/1.03 g sumac

4 servings

porciones

20 minutes

tiempo activo

25 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes)

2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)

10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)

1 English cucumber, diced

2 green onions, trimmed and chopped (both white and green parts)

1 large handful fresh parsley, chopped

15 mint leaves, chopped

1 lb/453.592 g large shrimp, peeled and deviened

Kosher salt

Black pepper

Extra virgin olive oil (I used Greek Early Harvest)

Juice of 1 lemon

5 tbsp/ approx 75 ml extra virgin olive oil (I used Greek Early Harvest)

Kosher salt

Black pepper

2 tsp/202 g dried oregano

1/2 tsp/ 1.01 g ground cumin

1/2 tsp/1.03 g sumac

Instrucciones

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.

Heat a skillet or griddle over high heat. Add shrimp and cook on one side till it starts to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

Nutrición

Tamaño de la Porción

Calorías

519

Grasa Total

24.6 g

Grasa Saturada

3.3 g

Grasa No Saturada

Grasa Trans

0 g

Colesterol

11.4 mg

Sodio

20.1 mg

Carbohidratos Totales

41.3 g

Fibra Dietética

5.3 g

Azúcares Totales

2.1 g

Proteína

16.6 g