Baking Perfection original
Serves about 4-6 people
What you'll need
1 cup - dry farro
3 cups - water
1 -15.5 ounce can garbanzo beans
2 tablespoons - olive oil
2 teaspoons - balsamic vinegar
juice from 1/2 a lemon
salt & pepper to taste
1 cup - feta cheese
Rinse the farro. Place the farro and water in a pot and bring to a simmer. Simmer the farro for 15 minutes.
While the farro is cooking, prep the cucumber. Peel the cucumber and cut in half length wise. Using a spoon, scrape out the seeds. Cut each half of the cucumber in half again. Bundle up the 4 strips and chop into bite size pieces. Set aside.
When the farro is cooked, drain and rinse with cool water and place back into the pot.
Add the cucumber and garbanzo beans and toss with a spoon.
Add the oil, vinegar, lemon juice, salt and pepper. Toss well and taste, adjust seasoning as needed.
Add the feta and toss again. Enjoy!
Serve this salad cold and of course store in the refrigerator.
Try playing with ingredients to create your own delicious lunch.