Ingredients
1 cup farro
1 15-ounce can chickpeas, drained
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
3/4 to 1 cup feta cheese, crumbled
1/2 cup small grape or cherry tomatoes, halved
1/4 small red onion, chopped (optional)
1/2 cup fresh mint leaves
Coarse salt to taste
Preparation
Boil farro in salted water for 25 to 30 minutes and drain. Combine in a bowl with chickpeas. Stir in the lemon juice and zest and olive oil. When cool, stir in the cheese, tomatoes, red onion, and mint.
