1940 cal/recipe

Ingredients

• 2 tbsp pine nuts
• 1 c uncooked farro
• 2 c water
• 3 med tomatoes, chopped
• 1 med cucumber, chopped
• 4 cloves garlic, finely diced
• 1/2 small red onion, finely diced
• 1 bunch fresh parsley, chopped
• 1/2 small jalapeno, seeded and finely diced
• 1 15-oz can chickpeas
• 4 tbsp olive oil
• 1/2 c lemon juice
• 2 tsp salt
• 3/4 tsp pepper

Directions

• Heat oven to 350 F.
• Toast pine nuts until lightly browned, about 6 min.
• Rinse farro and place in measured water in a covered, large pot.
• Bring water to a boil and then simmer for 20 min or until farro is cooked.
• Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas.
• Whisk together oil, lemon juice, salt, and pepper.
• Add all ingredients to cooked and cooled farro and stir well.

Note

Let sit overnight in fridge for best flavor.