A healthy and hearty salad full of winter flavors and so much crunch! Nutty farro tossed together with bitter radicchio, thin sliced fennel, juicy orange wedges and fresh dill, in a tangy orange vinaigrette then finished with crisp chickpeas. Delicious, gorgeous and sophisticated!

INGREDIENTS makes 3-4

1-16oz can chickpeas, drained and rinsed
1/4t salt
1/4t black pepper
1/4t garlic powder
3/4t aleppo pepper
1/2t oregano
2T olive oil (plus more for the dressing)

1c farro
2c broth or water

2 oranges, peeled and chopped
1/2 radicchio, chopped
1/2 fennel, sliced super thin
2-3T fresh dill, chopped

1T orange juice (I trim the top off one of the oranges and squeeze, don’t need much)
2T white balsamic vinegar or white wine vinegar
2t maple syrup or honey
3T olive oil

INSTRUCTIONS

Preheat oven to 375°F.

Lay out a hand towel, pour chickpeas on half, fold the other half over and gently dry the chickpeas then dump them on a parchment lined baking sheet. Sprinkle salt, pepper, garlic powder, aleppo and oregano over the top then drizzle with 2T olive oil. Bake for 15 minutes. Give the baking sheet a little shake to roll them around a little bit then back in the oven for another 10-15, until nice and crunchy. Let cool.

While the chickpeas roast, cook the farro in broth until the grains are tender and liquid is absorbed.

When the farro is done, dump it into a large bowl. Add oranges, radicchio, fennel, and dill on top.

To make the dressing, whisk together orange juice, vinegar, maple, and olive oil with a pinch of salt and pepper. Pour over everything in the bowl then toss to coat. Finish with chickpeas.

ENJOY!