5.0
(1)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
To a large bowl, add 1 can (15 ounces) chickpeas (drained), 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), ½ cup corn, ⅓ cup parsley (chopped), and 1 ripe avocado (diced).
Step 2
In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon ground cumin.
Step 3
Pour dressing over salad and toss well.
Step 4
Pasta: boil ½ pound of pasta in plenty of salted water as per package instructions. Drain it, cool it down under running water, and add it to the chickpea salad.
Step 5
Farro: rinse 1 cup of farro and cook it in vegetable broth as per package instructions. Let cool down then add it to the salad.
Step 6
Quinoa: rinse and boil 1 cup of quinoa in 2 cups of lightly salted water for 10-15 minutes. Let it cool down then add it to the salad.
Your folders
thegirlonbloor.com
4.7
(3)
20 minutes
Your folders
sharpaspirant.com
5.0
(1)
Your folders
thekrazycouponlady.com
Your folders
largefamilytable.com
Your folders
rachaelraymag.com
Your folders
tasteofhome.com
4.9
(19)
15 minutes
Your folders
cooking.nytimes.com
4.0
(1.2k)
Your folders
12tomatoes.com
4.5
(113)
Your folders
letsdishrecipes.com
4.4
(521)
1 hours
Your folders
tasteofhome.com
4.9
(26)
10 minutes
Your folders
foodnetwork.com
30 minutes
Your folders
culinaryhill.com
5.0
(70)
50 minutes
Your folders
bakedbree.com
4.6
(29)
Your folders
tasteofhome.com
4.2
(9)
Your folders
tasteofhome.com
4.2
(9)
Your folders
thepioneerwoman.com
3.7
(3)
Your folders
cafehailee.com
4.9
(15)
Your folders
largefamilytable.com
30 minutes
Your folders
5dollardinners.com
5 minutes