This fresh and healthy farro salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the farro cooks. Recipe yields 4 servings.
Ingredient:
1 cup dried farro, rinsed
5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
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)