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Farro Salad

This is a house favorite for lunch time.  I had a recipe for it once, but now it's one of those recipes that you just make.  (And make.  And make.  Seriously, we could eat it every day of the week and not be sorry about it.)

It would be very simple to make this vegan, but you'd be missing out because the feta makes it extra delicious.  It's also a recipe you can change up with whatever else you have around for veggies!

Ingredients:
  • 1 cup farro
  • 2 heads broccoli
  • 1 pint grape tomatoes
  • 1 can chickpeas (or 2 cups cooked chickpeas for you fancy dry bean types)
  • 6 oz (or so) feta cheese
  • 1/4 cup red wine vinegar
The procedure:

Combine farro with 2 cups water in a saucepan.  Bring to a boil, then reduce heat and simmer for about 35 minutes or until farro is done.  (Pro Tip: just follow your package directions on this one.)

While the farro cooks, chop your broccoli and slice grape tomatoes.  Drain and rinse chickpeas if you're using canned.

Let cooked farro cool.  Combine with broccoli, tomatoes, chickpeas, and feta.  Stir in the red wine vinegar.

Pack it up in mason jars to bring for lunch like a proper hipster.
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