egyptian farro salad

Ingredients For egyptian farro salad

• SALAD
• 1 c

  pearled farro, rinsed and drained
• 3 c

  low-sodium vegetable broth
• 1/2 tsp

  ground himalayan sea salt
• 3 c

  arugula leaves, lightly packed
• 1 can

  (19 oz.) chickpeas, drained and rinsed
• 1/2 lg

  english cucumber, peeled and diced
• 3/4 c

  feta cheese, crumbled
• 1/2 c

  cherry tomatoes, washed and halved
• 1/2 c

  mixed bell peppers, diced
• 1/3 c

  red onions, diced
• 1/4 c

  radishes, sliced
• 1/2 c

  pistachio nuts, roughly chopped
• 1/2 c

  fresh parsley, chopped
• 2 Tbsp

  fresh mint leaves, chopped
• VINAIGRETTE
• 1/3 c

  extra virgin olive oil
• 1 Tbsp

  red wine vinegar
• 1 Tbsp

  freshly squeezed lemon juice
• 1 sm

  clove garlic, pressed
• 1 tsp

  ground cumin
• 1 tsp

  honey
• 1/2 tsp

  dried mint leaves
• 1/4 tsp

  ground coriander
• 1/8 tsp

  ground ginger
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)