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Farro Salad with Chickpeas, Cranberries, & Walnuts
Ingredients
  • 2 C water
  • ½ tsp salt
  • 1 C uncooked farro, rinsed
  • 2 C spinach, torn or roughly chopped
  • 15 oz can chickpeas, drained and rinsed
  • ½ C dried cranberries
  • ½ C walnuts, toasted
  • subheading: Dressing:
  • 3 Tbsp apple cider vinegar
  • 1 ½ Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced (or 3 to 4 tsp jarred minced garlic)
  • Juice of ½ lemon
  • 2 tsp maple syrup
  • ½ tsp freshly ground black pepper
  • 1 tsp Kosher salt
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