Farro Chickpea Feta And Mint Salad Recipe

Ingredients

2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm

1 can (15 ounces) chickpeas, drained and rinsed

2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

3/4 cup feta cheese, crumbled (3 ounces)

1/2 cup grape or cherry tomatoes, halved

1/2 cup fresh mint

1/4 small red onion, chopped (optional)

Coarse salt

Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.

Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)