I love bold salads with flavor, texture, and color – perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey but if you want a vegan salad, maple syrup can be used.
The result is a crunchy, tangy, flavorful salad that will thrill your family and friends.
1 cup farro
1 package (10.5 oz) frozen shelled edamame, steam in bag
1 can (15.5oz) Chickpeas rinsed and drained
1/4 cup toasted almonds
1/4 cup dried cranberries
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
1 1/2 teaspoon liquid aminos, I use Bragg
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook farro according to package instructions. Drain farro, and place farro in large serving bowl to cool. Steam edamame, set aside, cool.
Make salad dressing. Combine all the ingredients in a bowl and whisk together.
Add edamame, chickpeas, almonds, and cranberries to bowl with farro. Toss to combine. Drizzle dressing over, and stir.
Chill until ready to serve.