Turmeric Toasted Farro and Spiced Chickpea Salad

Instructions

1. 1

   Place the dry farro in a medium saucepan over medium heat and toast, stirring frequently, until it smells nutty and looks slightly golden, about 3-5 minutes.

2. 2

   Add the broth (or water), turmeric, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the farro is chewy but tender.

3. 3

   While the farro cooks, heat 2 tablespoons of neutral oil in a large skillet over medium-high heat.

4. 4

   Add the dried chickpeas to the skillet and cook, shaking the pan occasionally, until the skins begin to crisp and brown, about 8-10 minutes.

5. 5

   Remove the skillet from heat and stir in the cumin, coriander, and 1/2 teaspoon salt. The residual heat will toast the spices without burning them.

6. 6

   Whisk together the olive oil, lime juice, honey, ginger, garlic, and salt in a small bowl to make the dressing.

7. 7

   Spread the cooked farro and spiced chickpeas on a large tray to cool for 5-10 minutes so they don't wilt the greens instantly.

8. 8

   In a large salad bowl, combine the spinach, cucumber, red onion, and cilantro.

9. 9

   Add the farro and chickpeas to the bowl, drizzle with the dressing, and toss thoroughly to coat.

10. 10

    Garnish with pumpkin seeds or almonds just before serving to maintain their crunch.