Greek Farro Salad

Ingredients

• 1 cup dried farro, rinsed
• 5 ounces arugula
• 1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
• 1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
• 1 cup chopped roasted red bell pepper, homemade or jarred
• 20 kalamata olives, sliced into thin rounds (about ½ cup)
• ½ cup feta cheese, crumbled
• ½ cup chopped flat-leaf parsley
• ¼ teaspoon salt
• ⅓ cup olive oil
• 2 to 3 tablespoons fresh lemon juice, to taste
• 2 teaspoons honey or maple syrup
• 2 garlic cloves, pressed
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper, to taste

Instructions

1. To cook the farro: In a medium saucepan, combine the rinsed farro with at least three 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. Cook, stirring occasionally, 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 return the farro to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside to cool for at least 10 minutes (if it’s too warm, it will melt the feta and wilt the arugula).
2. Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives, parsley and feta.
3. 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 well blended.
4. Add the farro to the serving bowl and drizzle in the dressing (if you intend to have leftovers, though, dress only the amount needed). Toss to combine, then season to taste with additional salt and pepper. Leftovers will keep well in an airtight container in the refrigerator for 3 to 4 days with the dressing stored separately.