This colorful vegetarian salad makes an excellent lunch or even dinner. I'm adding it to my regular rotation!
Nutrient Dense Greek Farro Salad
1 1/2 cups dry farro
1 15 oz. can chickpeas, drained and rinsed
1/2 red onion, diced
1 cucumber, (peeled or unpeeled, your choice), chopped
1 red bell pepper
1 cup chopped carrots (I used baby rainbow carrots)
3 tomatoes, chopped
1 cup kalamata olives, pitted
1/4 cup capers
1 8 ounce block of feta, crumbled
1/3 cup olive oil
3 tbsp vinegar of your choice (I used coconut vinegar but red wine vinegar would work well)
Boil farro according to package directions. Meanwhile, chop all veggies and combine them with the chickpeas, olives and capers in a large bowl (I used a 5 qt. pyrex). In a small mixing bowl, combine the oil and vinegar. When farro is done and slightly cooled, add it to the veggies. Crumble feta on top, pour the dressing over and toss well. Enjoy!