Farro Salad

Ingredients:

• Farro (1/2 Cup) (1 Cup Water)
• Baby Spinach (1 Bunch)
• Red Onion (1/2 Cup Chopped)
• Cucumbers (1 Cup Chopped)
• Cherry Tomatoes (1/2 Cup)
• Chickpeas (15 oz Can)
• Red Bell Pepper (1 Chopped)
• Yellow Bell Pepper (1 Chopped)
• Celery (1/2 Cup)
• Feta Cheese (1/2 Cup)

Dressing:

• Extra Virgin Olive Oil (1/2 Cup)
• Red Wine Vinegar (1/4 Cup)
• Whole Grain Mustard (1/2 TSP)
• Garlic (2 Cloves Minced)
• Salt and Black Pepper (To taste)

Directions:

1. In a small saucepan, cook 1/2 cup farro. Heat up the saucepan and add one teaspoon of vegetable oil, then add one cup of water to 1/2 cup of farro. When the water boils, add 1/4 teaspoon of salt then add the farro and turn the heat to medium. It should take about 20 minutes. When the farro is cooked, let it sit and cool off.
2. In a large bowl, add baby spinach. I like to take the end pieces off. You can chop them or just cut them by hand. 
3. Roughly chop one small red onion or half of a large one. Then add it to the salad bowl.
4. Chop in uniform sizes about a cup of English cucumber. Or Persian cucumber. Then add it to the salad bowl.
5. Add about 1/2 cup of cherry tomatoes. You can chop them in half if you like. 
6. Open one can of 15 ounce of chickpeas. Add them to the salad bowl.
7. Chop up one red and one yellow bell peppers. I like to use a chopper, that way everything is in uniform sizes. Add both to the salad bowl.
8. Chop up celery about 1/2 cup and add to the salad bowl.
9. Crumble 1/2 cup of feta cheese and add it to the salad bowl.
10. At this point, the farro should be cool enough, add it to the salad bowl. If it’s not, then refrigerate it and add later.
11. In a separate small bowl, add all of the ingredients to the salad dressing. Olive oil, vinegar, whole grain mustard, minced garlic, salt and pepper. Whisk everything together.
12. Combine the salad dressing to the salad.

Enjoy 🙂