Apple Farro Bacon Salad with Candied Garbanzo Beans
Prep Time: 15mins
Cook Time: 50mins
Total Time: 1hr5mins
Crunchy sweet and savory salad. Toss with your favorite dressing, or whisk juice of 1 orange, 1 Tbsp. white balsamic vinegar, 2 Tbsp. honey, 2 Tbsp. olive oil, 1 teaspoon dijon mustard, pinch of salt and freshly ground pepper together, and drizzle on top! Or, serve with (store bought) Brianna’s Honey Mustard dressing.
Preheat oven to 325 degrees. Make sure chickpeas are well-dried, and in a medium bowl, coat them with olive oil, maple syrup, and brown sugar, as well as a pinch of salt and pepper. Spread the beans in a single layer on a parchment-lined baking sheet and bake for 50 minutes. Stir occasionally. Remove and allow them to cool on the pan.
Meanwhile, bring the chicken broth to a boil in a medium saucepan, over medium high heat. Add the farro, cover, and reduce heat to medium low. Cook 30 minutes, or until the farro has a slight chew. Drain off any excess liquid and cool.
Arrange the cooled farro on a large platter. Layer the arugula and apples on top, adding the mandarin oranges, bacon, feta cheese. Lastly, sprinkle with roasted garbanzo beans. Toss with your favorite dressing.