Loosely inspired by this: https://cooking.nytimes.com/recipes/1023827-roasted-fennel-and-farro-salad?unlocked\_article\_code=1.alA.eajg.LHrARVP2n7BN&smid=ck-recipe-iOS-share&cgs=c
Farro, roasted fennel and cabbage, crispy chickpeas, walnuts, feta, parsley, dates, green olives, lemon, garlic salt.
Very filling, and every bite was a little different. Will also be good for lunches this week.
by polkadotpup31
1 Comment
Wow. Curious, and inspired. Thanks for sharing the recipe. I might leave out the green olives for myself. Otherwise that mix of sweet, savory, crunch is intriguing!