Festive Farro Salad

Full of crunch, flavor and filling summer salad

Ingredients

Salad

• 1 1/2 cups cooked farro

• 1 1/2 cups cooked chickpeas, or 1 can, drained

• 1 1/2 cups roasted corn*

• 2 small zucchini, cut into thick slices or 1 large cut into 1/2 inch dice

• 20 cherry tomatoes, halved

• 1 red pepper, chopped

• 1 cup cooked edamame*

• 2-3 celery stalks, cut into thin slices

• 1 large spring onion, chopped

• 3/4 cup fresh basil, shredded

• Olive oil

Dressing

• 2 garlic cloves, minced

• 3 Tbs fresh lemon juice

• 3 Tbs olive oil

• 2 tsp maple syrup

• Salt + pepper, to taste

• Optional: Mild chili flakes

Instructions

• Drizzle olive oil, salt and pepper on the  zucchini slices and grill on a griddle pan or if diced, roast in a 400 oven for 20 min

• Combine all the dressing ingredients.

• Combine all the salad ingredients and mix well with dressing.

Notes

• Makes 6 servings

• *I use frozen organic corn and edamame and defrost before adding to the salad
  

Adapted from and thanks to lazykatkitchen for the recipe