Appetites: Beth Dooley's light meals for hot days

Bowl of chickpea and farro salad
Beth Dooley recommends keeping fresh vegetables and cooked grains and beans on hand for quick refreshing salads when it's too hot to turn the oven on.
Courtesy of Beth Dooley.

We are into the dog days of summer, and that means you may not want to fire up the stove — or even the grill. We likely have an appetite for something lighter.

Beth Dooley, author of the “Farmer's Market Cookbook,” joined Appetites this week with some suggestions. She said to stock up on fresh vegetables and cook up grains and beans to have on hand for quick, satisfying salads.

To hear Dooley on Appetites, click play on the audio player above.

Chickpea and Farro Salad

Serves 4

Note: This makes a nice light main course salad; add sliced chicken or turkey for a heartier meal. It will keep at least two days in the refrigerator so feel free to make it ahead. It travels well.

• 2 c. cooked farro

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• 2 c. cooked chickpeas

• 1 c. chopped kale

• 1/4 c. dried cranberries

• 3 tbsp. fresh lemon juice

• 1/4 c. extra-virgin olive oil

• Generous pinch red pepper flakes

• 1/4 c. chopped fresh parsley

• Salt and freshly ground black pepper to taste

Directions

Place the farro, chickpeas, kale and cranberries into a large bowl.

In a separate small bowl, whisk together the lemon juice, olive oil and red pepper flakes.

Add the parsley, salt and pepper to the chickpeas and farro, and toss all with the vinaigrette.