Roasted Sweet Potato and Farro Salad with Garlicky Chickpeas

In a tall measuring cup combine the lemon juice, red wine vinegar, dijon mustard, garlic, oregano, salt, and maple syrup/agave. Blend using an immersion blender until combined, then slowly pour in the olive oil until it's creamy and emulsified. They key is to pour it in a slow drizzle. Set the dressing in the fridge to chill while you prepare the rest of the salad.

Preheat the oven to 425 ºF and line a baking tray with parchment. Lightly grease the parchment and arrange the sliced sweet potato in a single layer. Brush or spray the tops of the sweet potato with some more oil and sprinkle on a little salt and top with lots of freshly ground black pepper. Bake for 10 minutes, flip the slices, then bake an additional 10-12 minutes or until the sweet potatoes are tender and easily pierced with a fork.

Meanwhile, cook the farro. Rinse the farro and place in a pot with 2 cups of broth or salted water and 1 tsp of olive oil. Bring the water to a boil over high heat then immediately turn the heat to low and cover. Let simmer for 20-25 minutes or until the farro is tender. [Note: there are different kinds of farro that have different cook times, so check the package and if it differs greatly then cook using package directions.]

Heat a large skillet over medium and add 1 tbsp of oil. Add the chickpeas and let them cook for 4-5 minutes, stirring occasionally, until they are lightly golden in spots. Add the minced sun dried tomato, minced garlic, and the 1/4 tsp of salt and cook an additional 1-2 minutes, stirring constantly so the garlic doesn't burn. Turn off the heat. Taste and add more salt if desired.

When all parts of the salad are done, assemble! Lay some slices of sweet potato on a plate and top with farro, add a few more slices of sweet potato and another sprinkling of farro. Top with the garlicky chickpeas and sun dried tomatoes and avocado. Garnish with some sliced scallion greens if you'd like, then add dressing to taste and enjoy!