<h1>Mediterranean Faro Salad</h1>
These healthy, delicious, authentic Mediterranean Faro salad bowls can be prepared in 45 minutes and can be easily prepared in advance for a light meal.
Table of Contents Presentation
<h1 style="text-align: left;" > recipe features</h1>
Vegan, oil-free and gluten-free – this recipe is very useful if your diet is restricted
Perfect for preparing meals – prepare bowls of rice in advance to pack lunches, or prepare ingredients in advance within a week for quick assembly
Mediterranean Flair - This recipe uses nutritious Mediterranean ingredients such as olives, tahini and roasted red peppers
<h1 style="text-align: left;" > description of the ingredients</h1>
Faro – Can be eaten with brown rice, quinoa, or other whole grains of choice
Roasted Red Pepper – Making your own chili peppers is easy, but can also be purchased through the store
Olive – Kalmatta olives can be used with other flavors, but any variety will do
Chickpeas – Can be eaten with white beans or green lentils and can be made from scratch or cooked
<h1 style="text-align: left;" > how to make recipes</h1>
Step 1. Cook Faro
Faro can be cooked on the stove or in a French instant pot.
Rinse Faro with a fine sieve in cold water.
Pour 2 cups of water, 1 cup faro and a pinch of salt into a boiling stove.
Cover the pot and reduce to low heat.
Cook for 20-25 minutes, then drain excess water.
<h1>Step 2. Roasted red peppers</h1>
After cooking the Faroe, start roasting the red peppers.
Wash the red peppers, then cut them in half to remove the seeds.
Mash the pepper on a baking sheet and bake for 12-15 minutes until blackened.
Let cool until it can be handled, then peel off the outer skin,
Cut them into thin slices and ready to use in recipes.
<h1>Step 3. Prepare the tahini</h1>
Tahini seasonings can be stirred or mixed. Mix all the ingredients together until smooth and adjust the amount of water to achieve the desired consistency. It should be thick, creamy, but flowing.
<h1>Step 4. Chop and assemble</h1>
Wash the kale, then pluck it from the stem and chop it
Finely chop the parsley and red onion
Divide all ingredients into 4 bowls, top with tahini sauce to taste, then enjoy
Quick Instructions: It is recommended to rub kale with a little olive oil to help soften to improve its taste and digestibility. If oil is not available, squeeze lemon juice instead of oil or steam, or cook it on the stove for 1-2 minutes until it is lightly rotten.
<h1>frequently asked questions</h1>
<h1>Can these be gluten-free? </h1>
Faro is a wheat and therefore not gluten-free, but as an ancient unprocessed whole grain, its gluten content is indeed lower than that of refined wheat found in processed foods. To make this recipe gluten-free, use brown rice or quinoa instead of Faro.
<h1>How should it be stored? </h1>
Assembled salads can be kept in the refrigerator for 3-4 days. If possible, separate condiments until eaten. Individual ingredients can be kept for a longer period of time, and cooked faro, roasted red pepper and tahini sauce seasonings can be stored for 5-6 days.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Yield: 4
Category: Salads
Method: Oven
Cuisine: Mediterranean
Diet: Vegetarian
These delicious Faro salad bowls can be eaten hot and cold. This salad is nutritious and flavorful, making it suitable for handling leftovers.
<h1>raw material</h1>
For Faro Salad
1 cup uncooked Faro (about 2/3 cup per bowl)
4 large handfuls of destemmerized and chopped kale (about 1 cup per bowl)
1 cup diced red onion (1/4 cup per bowl)
2 red peppers for baking (about 1/2 pepper per bowl)
1 cup drained and rinsed chickpeas (about 1/4 cup per bowl, more if desired)
32 Calamata olives (8 olives per bowl, please use. Can add more if needed)
1 cup lightly packed, chopped parsley (1/4 cup per bowl)
Lemon tahini sauce
6 tablespoons (90 g) tahini
1/4 cup fresh lemon juice
1/4 cup water + adjust the concentration as needed
2 tsp. pure maple syrup
1 tsp. sea salt or more flavors
<h1>Production process</h1>
Cook Faro as directed on the package.
Roast red peppers while cooking in Faro.
By mixing all the ingredients together until smooth, then preparing the seasoning, first add 1/4 cup of water and then add a little more (if you want to adjust the consistency). It should be thick, creamy but pourable.
To prepare kale, wash it first and then tear the leaves off the stem. Finely chop the leaves, then add 1/4 teaspoon of olives or a pinch of lemon, then massage and squeeze the kale for 1-2 minutes until soft. Alternatively, you can cook or steam the kale stove until it is slightly soft.
To assemble the bowls, distribute the ingredients between the 4 bowls or containers and eat immediately. If only 1-2 bowls are made, use a specific number of bowls and store the excess seasoning for later use.
<h1>note</h1>
It is recommended to rub kale with a little olive oil to soften its taste and digestibility. If oil is not available, squeeze lemon juice instead of oil or steam, or cook it on the stove for 1-2 minutes until it is lightly rotten.
Assembled salads can be kept in the refrigerator for 3-4 days. If possible, separate condiments until eaten. Individual ingredients can be stored for longer periods of time, and cooked faros, roasted red peppers and tahini sauce spices can be stored for 5-6 days.
To make this recipe gluten-free, swap faro for brown rice or quinoa.
<h1>nourishment</h1>
Serving Size: 1 bowl
Calories: 558 g
Fat: 23 g
Carbohydrate: 69 g
Fiber: 17 g
Protein: 19 g
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.