Mason Jar Chickpea, Farro & Greens Salad

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Izzi Sweet

subheading: Farro (feel free to substitute another grain and/or cook extra for later):

1 ¼ cup farro

1 tablespoon olive oil

1 medium clove garlic, pressed or minced

¼ teaspoon salt

subheading: Greek dressing (this recipe is easily halved):

1 cup quality extra-virgin olive oil, such as California Olive Ranch brand

½ cup red wine vinegar

4 cloves garlic, pressed or minced

1 tablespoon dried oregano

2 teaspoons Dijon mustard

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon agave nectar, honey or sugar

subheading: Chickpea and celery salad:

2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed

4 stalks celery, thinly sliced crosswise and roughly chopped

⅔ cup chopped red onion (about one small red onion, chopped)

1 cup chopped parsley

⅓ cup Greek dressing or olive oil and lemon juice, to taste

subheading: Greens and garnishes:

Mixed greens, roughly chopped if you have time (a couple handfuls per salad)

¼ cup pepitas (pumpkin seeds) or sunflower seeds

Handful dried cherries or cranberries, roughly chopped

Kalamata olives, pitted and thinly sliced (optional)

Feta cheese, crumbled (optional)

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