Ingredients
1¼cupfarro
1tbspolive oil
1medium clove garlic,pressed or minced
¼tspsalt
1cupquality extra-virgin olive oil
½cupred wine vinegar
4cloves garlic,pressed or minced
1tbspdried oregano
2tspdijon mustard
1½tspsalt
1tspfreshly ground black pepper
1tspagave nectar,honey or sugar
2canschickpeas,or 3 cups cooked chickpeas, drained and rinsed
4stalks celery,thinly sliced crosswise and roughly chopped
⅔cupred onion,about one small red onion, chopped
1cupparsley,chopped
⅓cupGreek dressing,or olive oil and lemon juice, to taste
Mixed greens,roughly chopped
¼cuppepitas,pumpkin seeds or sunflower seeds
dried cherries,or cranberries, roughly chopped
Kalamata olives,pitted and thinly sliced,optional
Feta cheese,crumbled, optional
Preparation
In a medium saucepan, combine the rinsed farro with at least 3 cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.)
Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
Whisk together all of the dressing ingredients until emulsified.
In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
In a quart-sized mason jar (32-ounce capacity), layer the chickpea salad at the bottom along with an additional 1 to 2 tablespoons of dressing.
Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of feta cheese.
