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Lemon Herb Farro Salad with Chickpeas & Fresh Veggies | Living Healthy in Seattle

Lemon Herb Farro Salad with Chickpeas & Fresh Veggies

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

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

Method
 

  1. 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.
  2. Fold in the remaining ingredients. Taste, and adjust the ingredients to suit your liking.
  3. Enjoy warm, room temperature, or chilled.