Greek Farro Salad
- 1 cup dried farro, rinsed
- 5 cups lightly packed arugula (if it's not baby arugula, you might want to give it a few chops to break it into smaller pieces)
- 1 can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
- 1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1½ cups chopped cucumber)
- 1 cup chopped roasted red bell pepper
- 20 kalamata olives, sliced into thin rounds (about ½ cup)
- ½ cup feta cheese, crumbled
- ½ cup chopped flat-leaf parsley
- ¼ teaspoon salt
- ⅓ cup olive oil
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 teaspoons honey or maple syrup
- 2 garlic cloves, pressed
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
- Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.
- In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
- Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.