claire freehafer

ingredients

• 1 c farro
• 26.8 oz chickpeas, drained, rinsed, and dried
• 2 sweet potatoes, diced into ½-in pieces
• 2 shallots, minced
• 4 oz arugula
• 2 lemons, zested and quartered
• 8 tbsp guacamole
• 8 tbsp sour cream
• ½ oz chives, minced
• 5 c vegetable stock

instructions

1. preheat oven to 425 degrees. heat a drizzle of olive oil in a medium pot over medium-high heat. add shallot and cook, stirring, until beginning to soften, 2-3 minutes. stir in farro and vegetable stock. bring to a boil and cook until farro is tender, 25-30 minutes.

2. toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. toss chickpeas on opposite side with a drizzle of olive oil, garlic powder, onion powder, paprika, salt, and pepper. roast on top rack until crispy, 20-25 minutes.

3. in a small bowl, combine guacamole, sour cream, chives, 2 tbsp olive oil, 2 tbsp water, and lemon juice. season with salt and pepper. add another splash of water if dressing is too thick.

4. in a large bowl, toss arugula with dressing. season with salt and pepper.

5. divide farro between bowls. arrange arugula, sweet potato, and crispy chickpeas on top. drizzle with any remaining dressing and sprinkle with lemon zest.