Ingredients

The following ingredients have 7 Servings
  • 1 ½ cups (270grams) pearled farro (see notes)
  • 3 cups water
  • 1 teaspoon salt
  • ½ pound zucchini, thinly sliced into half-moons, about ¼” thick
  • 1 small (1/2 cup)sweet onion
  • 1 small garlic clove, minced
  • 1/3  cup olive oil
  • ¼  cup lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons apple cider vinegar
  • 1 ½ cups chickpeas
  • 1 cup Italian parsley, roughly chopped
  • ½ cup fresh mint, chopped
  • 2 tablespoon fresh oregano, chopped
  • Salt and pepper to taste
  • ½ cup Feta (optional)

Instruction

  • Add farro, water and salt to a pot.  Bring to a boil, cover and then simmer on low for 25 minutes or until tender. If there is any water left, drain.
  • Mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a medium bowl.  Set aside to marinate while the farro cooks and cools.
  • Let farro cool for about 30 minutes (you can spread on a shallow pan and refridgerate the farro to speed the cooling process if desired).
  • Toss the farro and herbs in with the marinating zucchini and chickpeas.  Adjust to taste with salt and pepper.  Top with feta if desired.