Hearty Mediterranean Farro Salad
Ingredients
- 1 pound farro
- 1 can organic chickpeas
- 2 cups mixed grilled vegetables (eggplant, zucchini, asparagus, squash)
- 2 peaches
- 1 cup mixed pitted kalamata and green olives
- 2 Persian cucumbers
- 1 cup garden fresh cherry tomatoes
- 1 scallion
Dressing
- Juice of 2 large lemons
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon pure maple syrup (or sweetener of choice)
- 1 teaspoon dry Italian seasoning
- 1/4 teaspoon salt
- 3-5 grinds black pepper (to taste)
Preparation
Cook farro according to package instructions and let it cool.
In a large bowl, mix the dressing ingredients and whisk to combine.
Chop all vegetables and fruit, add them to the bowl, and toss well.
Add chickpeas and farro to the bowl and toss well.
Taste for salt and adjust if needed.
Sprinkle a bit of extra Italian seasoning and black pepper on top before serving.
