Farro Salad

Cook the farro – Rinse 1 cup pearled farro and boil it in 3 cups vegetable broth for 15–25 minutes until al dente. Add more broth if needed. Spread on a tray to cool—don’t rinse with water.

Prep the veggies – While the farro cooks, rinse 1 can (15 oz) chickpeas and prep all veggies: 1½ cups cucumber (diced), 1½ cups cherry tomatoes (halved), 1½ cups green bell pepper (diced), ½ cup canned corn (drained), ½ cup olives, ⅓ cup red onion (chopped), and ⅓ cup parsley (chopped).Add everything to a large mixing bowl along with the cooled farro and 4 ounces feta cheese (optional)

Make dressing & mix – Whisk 4 tablespoons extra virgin olive oil, 4 tablespoons vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.Pour over the salad, toss gently, and adjust salt to taste. Serve or refrigerate.