CHICKPEA, FARRO, & GREENS SALAD

Ingredients

• 1 ¼ cup faro

• 1 tbsp. olive oil

• 1 med. Clove of garlic pressed, minced

• ¼ tsp. salt

Greek dressing

• ¼ c of quality extra virgin olive oil

• ¼ cup of red wine vinegar

• 2 cloves of garlic pressed or minced

• 1 tbsp. dried oregano

• 1 tsp. Dijon mustard

• 1tsp. freshly ground pepper

• ½ tsp. agave

Greens and Chickpea salad

• 2 stalks of celery thinly sliced crosswise

• 1/3 cup of chopped red onion small dice

• ½ cup of chopped parsley Italian

• mix in part of the Greek dressing

Greens and optional ingredients

• 2 cups mixed greens rinsed and roughly chopped

• 1/8 cup of pepitas (pumkin seeds) or sunflower seeds

• handful of dried cranberries or dried cherries

• kalmata olives sliced in halves (optional)

• feta cheese crumbled just a touch (optional)

Instructions

• Cook Farro: rinse and cook with 3 cups of water, appox. 25-40 mins. drain excess water off and mix in the olive oil and garlic salt

• Whisk together the Greek dressing ingredients

• Chic pea salad: in a serving bowl toss together with some of the dressing

• Toast Pepitas or sunflower seeds in a skillet over medium-low heat for a few minutes stirring constantly. They should be fragrant and toasty

• Assemble in a mason jar: quart size jar: layer the chickpea salad at he bottom, top with cooled faro, then the greens add the optional ingredients now and some more of the dressing

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Nutrition facts: 327Kcals, 16gmFat, 9gm Mono, 1gm Poly, 3gmSat, Sodium 120mg, Dietary Fiber 5gm, Sugars 3gm, Protein 11gms