Greek Farro Salad

subheading: Salad:

1 cup dried farro, rinsed

5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)

1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)

1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)

1 cup chopped roasted red bell pepper, homemade or jarred

20 kalamata olives, sliced into thin rounds (about ½ cup)

½ cup feta cheese, crumbled

½ cup chopped flat-leaf parsley

¼ teaspoon salt

subheading: Dressing:

⅓ cup olive oil

2 to 3 tablespoons fresh lemon juice, to taste

2 teaspoons honey or maple syrup

2 garlic cloves, pressed

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper, to taste

Directions at cookieandkate.com

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