Ingredients
1cupdried farrorinsed
5cupsarugulalightly packed
1½cupchickpeascooked, or 1 can, rinsed and drained
1large cucumberseeded and chopped
1cuproasted red bell pepperchopped
20kalamata olivessliced into thin rounds
½cupfeta cheesecrumbled
½cupflat-leaf parsleychopped
¼tspsalt
⅓cupolive oil
2tbspfresh lemon juice
2tsphoney
2garlic clovespressed
½tspdried oregano
½tspsalt
¼tspred pepper flakes
freshly ground black pepperto taste
Preparation
In a medium saucepan, combine the rinsed farro with at least three cups water.
Bring the water to a boil, then reduce heat to a gentle simmer.
Cook, stirring occasionally, until the farro is tender to the bite but still chewy. Pearled farro will take 15 minutes, and unprocessed farro will take 25 to 40 minutes.
Drain off the excess water, then return the farro to the pot.
Stir in ¼ teaspoon of salt and a little splash of the dressing.
Set aside for just a few minutes to cool.
In a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley. Set aside.
In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper, until emulsified.
Add the warm farro to the serving bowl, then drizzle in the remaining dressing.
Toss to combine.
Add the feta, toss again, and season to taste with additional salt and pepper.
Serve, and enjoy!
