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Farro Salad with Vegetables

Makes 10 to 12 servings
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Ingredients Method

Ingredients
  

  • 1 12-ounce package farro, prepared according to package directions
  • 1 pint grape tomatoes halved
  • 1 English cucumber diced
  • 1 14-ounce can sliced hearts of palm, drained
  • 1 7-ounce jar pitted kalamata olives
  • 1 bunch green onions chopped
  • 1 large red bell pepper chopped
  • 1 large yellow bell pepper chopped
  • 1 15.5-ounce can chickpeas, drained 1/2 cup chopped fresh cilantro
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper Garnish: toasted pine nuts

Method
 

  1. In a large bowl, combine farro, tomatoes, cucumber, hearts of palm, olives, green onions, red bell pepper, yellow bell pepper, chickpeas, and cilantro, stirring until combined. 2. In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper, whisking to combine. Add olive-oil mixture to farro mixture, stirring to combine. Garnish with toasted pine nuts, if desired.