FARRO CHICKPEA SALAD

I got inspired reading a recipe from forks over knives that included freekeh and chickpeas. Freekeh is an ancient grain made from young green wheat grain. I used farro and like it so much that I would eat it even for breakfast instead of porridge. This salad is very versatile and you could add or substitute other vegetables including coloured pepper, celery, and carrot. It is a salad that would keep for several days in the fridge. The only thing I would note is using avocado in a salad which discolours over time. I served it at supper and had it first before the second course of pasta with marinara sauce.

INGREDIENTS:

1- 15 ounce can of chickpeas, rinsed and drained

1 generous cup cooked farro, barley or bulgar wheat

1/2 ripe avocado, peeled and diced

2 fresh mushrooms, chopped

1/2 cucumber, peeled and diced

1 orange or grapefruit, peeled, sections chopped

handful of fresh cilantro or parsley, chopped

1 tbsp lemon juice

1.5 tbsp olive oil

salt and pepper to taste

 

DIRECTIONS: 

Add the farro or other grain to a large bowl. Add the chickpeas and the rest of the vegetables, fruit and herbs. Mix gently. Add the oil and lemon juice and season with salt and pepper. Mix again and it is ready to serve. Serves 4 to 6 depending if this is served as a side dish.