Tonight we had grilled chicken breasts which were marinated in olive oil, lemon juice, fresh thyme and rosemary. To go along with the chicken I made Farro, Chickpeas and Greens. I found the recipe on Better Homes and Gardens. For the greens I used the radish greens from the radishes used in Saturday night’s recipe. I also picked up some baby beets and used those greens too. Delicious combination. The dressing was my favorite, olive oil and lemon juice.
From Better Homes and Gardens, Farro, Chickpeas and Greens
1 cup uncooked farro
1 15 ounce can chickpeas (garbanzo beans)
2 cups loosely packed fresh hearty greens (such as mustard or kale), coarsely chopped
1 cup grape tomatoes, halved
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
4 ounces feta cheese, crumbled
Cook farro according to package directions. Place the chickpeas in a colander. Drain the farro over the chickpeas and run under cold water to cool farro quickly and rinse the beans. Drain well.
In a large bowl combine the farro mixture with the greens, tomatoes, oil, lemon juice, and garlic. Top with cheese. Season to taste.