Farro Salad

By naqgal90

Ingredients

• 2 cups whole grain farro3 tablespoons plus
• 1/4 cup extra virgin olive oil
• 4 green onions, including 1 inch of green parts, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, seeded, deveined and diced
• 2 cups chicken stock, heated
• 1 cup canned chickpeas, drained and rinsed
• 4 oz. spicy salami, diced
• Grated zest and juice of
• 1/2 lemon
• Sea salt and freshly ground black pepper
• Romaine lettuce leaves for serving

Details

Servings 6
Adapted from norridge.suntimes.com

Preparation

Step 1

Soak the farro in water to cover for at least 1 hour or overnight.
In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini and bell pepper and sauté until softened, about 2 minutes. Add the stock and bring to a boil. Drain the farro and add to the pan, cover and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir in the chickpeas and salami. Cover and set aside to keep warm.

In a small bowl, whisk the lemon zest, lemon juice and the remaining 1/4 cup olive oil together. Season with salt and pepper to taste.

Fluff the farro with a fork. Stir in the dressing. Serve warm or chilled, on lettuce leaves.