Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (18)
I made this for my dinner tonight and it was so good, but the best was the dressing. OMG it is so good. Will be using it on more salads.
Loved it!
I made this over the weekend. Delicious! Made a change from farro to black lentils. Loved the blood oranges… I picked from the neighbors tree. Great timing. Thanks Darshana.
Good recipe. Crispy chivk peas are super tasty snacks
Thanks for bringing our attention to this error, Ryan. This salad is absolutely not gluten-free, and the tag has been removed. —Liz Turner, FOK editor
I doubled the paprika and added garlic powder and black pepper and a tiny tiny shake of salt to the garbanzo beans. I also turned up the heat a bit to make them a tad crunchier. They turned out pretty good. As for the salad, I love farro, but the salad dressing left something to be desired. I’ll remake the salad but I’ll change up the dressing next time. We also ate the garbanzo beans as a snack vs putting them on the salad. I often AF garbanzo beans. This was a nice change in flavor,
I really enjoyed this. I made the farro the day before so it was quick and easy to put together. I loved the chick peas, they were yummy and nicely spiced. I did add avocado and cucumber but I followed the rest of the recipe exactly. Very good, crunchy, and a keeper. I will make it again.
Looks wonderful! And no need for nutritional information on this site. If you stick to a plant based diet with lots of variety, you won’t need it because you’re already eating healthy.
how many servings is this and how many grams of protein
Sound fab but how can farro be gluten free? It is a type of wheat!
Made this today and it was more work than it was worth. The dressing was bland as were the chickpeas. The farro was a good filler but this could have used more oomph IMO.
Sounds delicious, but I need to know serving size and nutritional content. Any chance future recipes might include that information?
Going to make this tonight or tomorrow night for dinner! Sounds delish.
I don’t have an air fryer how long should I bake the chickpeas in the oven and what degrees Fahrenheit?
Tip: No air fryer? Oven-roast the chickpeas on a parchment-lined baking sheet 45 minutes at 400°F, stirring every 15 minutes.
I m going to do this! How long does aquafaba stay fresh?
I pour the aquafaba liquid into ice cube trays and freeze it in ziplock bags. The ice cube tray usually is a 2 Tablespoon size.
I keep it about a week in the fridge. I try to always have some on hand by saving each time I use a can of garbanzos. I can toss the oldest in the fridge and keep the freshest.