Meatless Meal
Chickpea and Farro Salad with Yogurt Dressing
Corn Chowder
Ingredients
- ½ cup chopped walnuts
- 1 cup semi-pearled farro (or use barley or brown rice)
- 1 lb green beans, cut into 1-inch pieces
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 cup 2% reduced-fat plain Greek yogurt
- ¼ cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive-oil mayonnaise
- 1 tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
Instructions
- Toast nuts in a nonstick skillet over medium-low heat until fragrant.
- Cook farro according to package directions, adding green beans during last 4 minutes of cooking; drain.
- Combine farro mixture and chickpeas in a large bowl. Whisk together yogurt, oil, lemon juice, mayonnaise, salt, pepper, and garlic; toss with farro mixture and basil. Top with nuts.
Side Dish Ingredients
- 1 cup chopped onion
- 1 lb red potatoes, diced
- 3 Tbsp olive oil
- 6 cups corn kernels (about 8 large ears)
- 2 Tbsp all-purpose flour
- 1 (15-oz) can diced tomatoes, drained
- 4 cups vegetable broth
- 1 cup whipping cream
- 4 green onions, chopped
Side Dish Instructions
- Sauté onion and potatoes in hot oil in a Dutch oven over medium-high heat 8 minutes. Stir in corn and flour, and cook 1 minute, stirring constantly. Stir in tomatoes, broth, and cream; bring to a boil.
- Reduce heat to medium, and simmer 15 minutes or until potatoes are tender. Sprinkle with green onions.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
