Farro Salad with Cucumber, Feta & Garbanzo Beans

So a few weeks ago, I posted a recipe for a healthy broccoli cheddar soup (see it here). I decided it was time to post another healthy treat for you. This farro salad fits the bill nicely. Maybe you’ve heard of farro, maybe you haven’t. You should definitely be in the know about farro. Farro is a grain. It’s full of fiber, magnesium and vitamins A,B,C and E. Healthy right? Must be disgusting then right? Nope, wrong! It’s nutty, it’s chewy and it’s all around awesome! Have this salad for lunch, and then chow down on these cupcakes, it’s totally forgivable if you eat them all (not that I did or anything…)

Farro Salad
Baking Perfection original
Serves about 4-6 people

What you’ll need

1 cup – dry farro

3 cups – water

1 cucumber

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

Instructions:

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.

Drain and rinse the garbanzo beans and 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.

Tips:

Try playing with ingredients to create your own delicious lunch.

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