Lemon Herb Farro Salad with Chickpeas & Fresh Veggies
Ingredients
- 1 cup pearled farro (I used Bob's Red Mill)
- Salt, for cooking water
- 3/4 cup canned chickpeas, rinsed and patted dry
- 1/2 cup small dice red bell pepper
- 1/2 cup small dice English cucumber (skin and seeds intact)
- 1/3 cup sliced cherry tomatoes
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon thinly sliced fresh mint
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Bring a medium sized pot of salted water to a boil. Rinse the farro then carefully add the farro to the boiling water. Boil the farro over medium-high heat for 25 minutes or until al dente—you cook farro similarly to pasta. Drain and return the cooked farro to the pot.
- Fold in the remaining ingredients. Taste, and adjust the ingredients to suit your liking.
- Enjoy warm, room temperature, or chilled.