FARRO AND CHICKPEA SALAD

Farro is terrific in salads because it absorbs the dressing without getting soggy. This salad is a riot of color, and the green zucchini, red tomatoes, and basil add flavor and texture, in addition to brightening up the dish.

SERVES: 6

INGREDIENTS:

• 4 cups basic farro , cooled
• 1 cup finely chopped red onion
• One 15.5-ounce can chickpeas, rinsed and drained
• 2 medium zucchini, finely chopped
• 1 cup cherry tomatoes, quartered
• 1/2 cup packed fresh basil leaves, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 1 teaspoon salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper, plus more if needed
• Toasted pine nuts for garnish

INSTRUCTIONS:

1. In a large serving bowl, combine the farro, onion, chickpeas, zucchini, tomatoes, and basil.
2. In a small bowl, whisk together the oil, vinegar, salt, and pepper. Taste the dressing for seasoning and add more salt and pepper if needed.
3. Pour the dressing over the salad and toss to combine.
4. Serve the salad at room temperature, garnished with the toasted pine nuts.

NOTE:

• If you would like to make the salad in advance, make the dressing, along with the salad, and refrigerate them separately.
• Take the salad out of the refrigerator 30 minutes before serving and toss with the dressing just before serving.