Greek Farro Salad

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Ingredients

1 cup dried farro, rinsed
5 ounces arugula
1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
1 cup chopped roasted red bell pepper, homemade or jarred
20 kalamata olives, sliced into thin rounds (about ½ cup)
½ cup feta cheese, crumbled
½ cup chopped flat-leaf parsley
¼ teaspoon salt
⅓ cup olive oil
2 to 3 tablespoons fresh lemon juice, to taste
2 teaspoons honey or maple syrup
2 garlic cloves, pressed
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon red pepper flakes
Freshly ground black pepper, to taste

As published by Cookie and Kate.

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