Mediterranean Farro Salad with Chickpeas

🧂 Ingredients

• 1 pound farro

  cook according to package in a pot on stovetop or in an instant pot
• 15 oz organic chickpeas
• 2 cups mixed grilled vegetables

  eggplant, zuchinni, asparagus, squash rough chop
• 2 each peaches

  chopped
• 1 cup mixed pitted calamata and green olives

  rough chop
• 2 each persian cucumbers

  rough chop
• 1 cup garden fresh cherry tomatoes

  halved
• 1 ea scallion

  small dice green and white part
• 2 ea large lemons juiced
• 2 tbsp extra virgin olive oil
• ½ tsp pure maple syrup

  you may sub sweetener of choice
• 1 tsp dry italian seasoning
• ¼ tsp salt
• 3-5 grinds black pepper

  according to tase

Instructions

• 1 Cook farro according to package and let cool.
• 2 Mix dressing ingredients in a large bowl and whisk to combine.
• 3 Chop all vegetables and fruit and add to the dressing bowl and toss well.
• 4 Add chick peas and farro and toss well.
• 5 Taste for salt and adjust if needed.
• 6 Sprinkle a bit of extra Italian season and black pepper on top to serve.

Nutrition Info