Farro Tabbouleh with Chickpeas + Vegan Feta

Middle Eastern dish - fresh, crunchy + many levels of flavors

Ingredients

• 2 1/2 cups cooked farro

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

• 4 small Persian cucumbers, halved, seeded and 1/2 inch diced

• 6 scallions, green and white parts, chopped

• 1 cup parsley, chopped

• 1 cup mint, chopped

• 3/4 cup pitted Kalamata olives, cut in half

• 1/2 “vegan feta” recipe

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup olive oil

• 2 tsp salt

• 1 tsp pepper

Instructions

• Whisk together olive oil, lemon juice, salt and pepper

• Combine farro, chickpeas, cucumbers, scallions, parsley, mint in a large bowl and add dressing

• Mix well and let it sit out for flavors to infuse the salad

• Serve at room temperature

Notes

• Serves 5-6

• Adapted from and thanks to Ina Garten