egyptian farro salad

Ingredients

• SALAD
• 1 cup pearled farro, rinsed and drained
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon ground himalayan sea salt
• 3 cups arugula leaves, lightly packed
• 1 can (19 oz.) chickpeas, drained and rinsed
• 1/2 large english cucumber, peeled and diced
• 3/4 cup feta cheese, crumbled
• 1/2 cup cherry tomatoes, washed and halved
• 1/2 cup mixed bell peppers, diced
• 1/3 cup red onions, diced
• 1/4 cup radishes, sliced
• 1/2 cup pistachio nuts, roughly chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh mint leaves, chopped
• VINAIGRETTE
• 1/3 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 small clove garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon honey
• 1/2 teaspoon dried mint leaves
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground ginger
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)