Mediterranean Chickpea Farro Salad with Shrimp

themediterraneandish.com

Wepaws4

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2 ½ cup/345 g cooked farro (you'll start with 1 cup dry and cook according to package, see recipe notes)

2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)

10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)

1 English cucumber, diced

2 green onions, trimmed and chopped (both white and green parts)

1 large handful fresh parsley, chopped

15 mint leaves, chopped

subheading: For Shrimp:

1 lb/453.592 g large shrimp, peeled and deviened

Kosher salt

Black pepper

Extra virgin olive oil (I used Greek Early Harvest)

subheading: For Salad Dressing:

Juice of 1 lemon

5 tbsp/ approx 75 ml extra virgin olive oil (I used Greek Early Harvest)

Kosher salt

Black pepper

2 tsp/202 g dried oregano

½ tsp/ 1.01 g ground cumin

½ tsp/1.03 g sumac

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Directions at themediterraneandish.com

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