Make this recipe on repeat this summer for potlucks, picnics and anything that requires an easy, impressive side dish. Tailor it to suit your preference for fresh herbs, salty cheese, or just enjoy it as is. It gets better with time too, so double it for gatherings and enjoy the leftovers all week.Mediterranean Farro + Chickpea Salad
3/4 cup Flourist Farro
2 cups cooked Flourist Kabuli Chickpeas
1 cup sundried tomatoes in oil, chopped
1 heaping cup chopped red onion
1 cup toasted Almond slices
1/2 cup chopped Parsley
Optional: 1/4 cup small capers or chopped, pitted Kalamata olives
Optional: 1/4-1/2 cup shaved parmesan
1/2 cup olive oil
2 tbsp balsamic vinegar reduction
1-2 tbsp fresh lemon juice
1/2 tsp salt, or to taste
Cook the Flourist Farro according to package directions in plenty of water until soft. While the Farro cooks, combine the remaining salad ingredients in a large mixing bowl. Combine dressing ingredients in a separate bowl and stir to combine.
Once the Farro is cooked, drain it well and let it cool for a few minutes. Add it to the bowl with the dressing to taste and stir to combine. Garnish with parsley, cheese, and olives if desired and serve.