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Ingredients:

• 1 and 1/2 cups farro
• 2 red peppers
• 2 spring onions
• 1 tablespoon chopped fresh oregano
• 1/2 cup feta cheese
• 1 cup chickpeas

Dressing:

• juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon regular paprika
• 1/2 garlic cube crushed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon pepper

Directions:

1. Cook farro according to package instructions.
2. Dice peppers into small cubes.
3. Mix dressing ingredients in a bowl and set aside.
4. Place the farro in a big bowl and add the peppers, oregano, spring onions, and feta.
5. Pour the dressing over farro mixture and stir gently.
6. Cool salad in fridge for 30-60 minutes before serving.

Yield:

5 servings

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Farro is an ancient grain farmed for over 10,000 years. As an ancestor of modern-day wheat, it includes the three grain types spelt, einkorn, and emmer. Loved for its chewy texture and nutty flavor, farro is extremely versatile and can be substituted for rice in soups, salads, risottos, stews, or casseroles. Try adding farro to your breakfast bowl, in similar style to muesli. Not only is farro delicious but it also stands out as a nutrient powerhouse. It is an excellent source of fiber, protein, niacin (Vitamin B2), iron, magnesium, and zinc.