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Author Notes: This farro and chickpea salad takes me back to the week we spent in Tuscany, shopping daily, dining alfresco, and sipping pinot grigio under a pergola. It's the perfect complement to an antipasti platter. It's meant to go along with a lot of little nibbles, double the recipe to serve it as a side dish. —dailywaffle
Serves: 3-4 (as part of antipasti)
cup emmer farro
generous cup cooked chickpeas
tablespoons Italian parsley, roughly chopped
scallions, chopped on the bias
juice of half a lemon
tablespoons olive oil
cup feta cheese, crumbled (Israeli, preferred)
salt & pepper
stalk celery, cut into 1/4 in. pieces
- Combine farro and water in a small sauce pan and bring to a boil. Reduce heat to low and simmer for 1 hour.
- Let cool and drain off any excess liquid.
- In a medium bowl, combine farro, chickpeas, celery and parsley. Stir in lemon juice and olive oil. Add feta cheese. Taste it. Salt and pepper, as desired. Chill for 30 minutes or serve at room temperature.