Mediterranean Farro Salad

Mediterranean Farro Salad

3 cups vegetable broth

1 cup uncooked farro

1 large cucumber, diced

¾ cup roasted red pepper, diced

½ cup sun-dried tomatoes, chopped

½ cup crumbled feta cheese

2/3 cup red onion, diced

¼ cup parsley, chopped

½ cup black olives, sliced

1 ¾ cup garbanzo beans, drained and rinsed

Vinaigrette

2 tablespoons olive oil

¼ cup lemon juice

¼ cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

1/8 teaspoon salt

½ teaspoon black pepper

Mediterranean Farro Salad

1. In a medium saucepan, cook farro in vegetable broth according to package instructions, until al dente (firm to the bite with chewy texture). Remove from heat and drain any extra liquid.
2. Let the farro cool in the fridge for at least 10 minutes.
3. While the farro cools, chop all veggies and herbs. Rinse and drain the garbanzo beans.
4. In a large bowl, combine farro, veggies, garbanzo beans, olives and feta. Pour vinaigrette over and toss to mix evenly.

Vinaigrette

1. In a small bowl, combine all ingredients and mix well.

Nutritional Data:

Mediterranean Farro Salad

Calories: 195

Fat: 5.14 g

Saturated Fat: 3.79

Cholesterol: 0 mg

Sodium: 359 mg

Carbohydrates: 27 g

Fiber: 4.46 g

Sugar: 3.71 g

Protein: 7.16 g

Vinaigrette

Calories: 47

Fat: 4.67

Saturated Fat: 0.65 g

Cholesterol: 0 mg

Sodium: 58 mg

Carbohydrates: 1.48 g

Fiber: 0.12 g

Sugar: 0.32 g

Protein: 0.07 g