What a busy few weeks it has been! It has been a whirlwind of a month. I was feeling really burnt out with work, relationships, and overall…just life. But I am so happy that time has come to an end and I am excited to announce that I have accepted a new position as a Project Manager for Injury Prevention at Brigham and Women’s Hospital. I cannot wait to immerse myself in a new environment faced with new challenges where I can grow as a Project Manager and work with a lovely team of dedicated health professionals. Cheers to new beginnings!
That is my biggest life update at the moment. And I am so excited to finally take a vacation with my boyfriend while I’m transitioning between full-time jobs. My boyfriend, Steve, happens to have a photoshoot in Portland, Oregon. So I am lucky that I will be getting to tag along with him and make a little vacation to Oregon out of it. So excited to finally see Oregon, especially Portland. Even though I have never been there, I feel like I will love the city and maybe even decide to move there one day…We shall find out!
Okay but enough about me. Let’s talk about this salad.
It’s not your typical boring and bland lettuce-and-crouton caesar salad. It actually has no lettuce at all! It consists of roasted broccoli and chickpeas, nutty farro, caesar salad dressing, parmesan cheese, and an optional squeeze of lemon juice. The roasting of the broccoli and chickpeas brings out flavor and some crunch and really brings the salad to life.
Plus it’s very easy to make and great to meal prep for work…that’s my kind of salad!
Hope you all enjoy my new take on a caesar salad!
Roasted Broccoli & Chickpea Caesar Salad
Ingredients
- 20 ounces Broccoli Florets about two 10-ounce bags
- 2 15-ounce cans Chickpeas drained and rinsed
- 4 tablespoons Olive Oil extra virgin
- 1 1/2 teaspoons Garlic Powder
- 1 cup Farro
- 1/2 Lemon juiced
- Caesar Salad Dressing of Your Choice
- 2 tablespoons Parmesan Cheese grated
- Salt and Pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Drain and rinse the chickpeas. Pat dry with a kitchen towel.
- Toss the broccoli florets and chickpeas with the olive oil.
- Line a baking sheet with aluminum foil and spread the broccoli florets and chickpeas evenly across the sheet.
- Bake for 20-30 minutes until the broccoli and chickpeas are cooked to your preference (I cooked for about 25 minutes because I like my broccoli and chickpeas crispy).
- While the broccoli and chickpeas are roasting, cook the cup of farro according to the package instructions.
- Remove the cooked chickpeas from the baking sheet and toss with the garlic powder and salt until evenly coated.
- Mix the cooked broccoli, chickpeas, and farro with the caesar salad dressing and lemon juice in a large mixing bowl. Top with parmesan cheese and salt and pepper to taste.
- Serve and enjoy!
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