Farro Salad with Mint Dressing - MI Coop Kitchen

Ingredients

• 1/2 cup vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt, divided
• 1 red onion, thinly sliced
• 1 cup dried farro
• 3 cups water
• 1/2 teaspoon salt
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1 large cucumber, seeded and diced
• 1 carrot, thinly sliced
• 1 (15-ounce) can chickpeas
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• freshly ground black pepper & salt, to taste
• 1 tablespoon olive oil
• 1/3 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1⁄8 teaspoon salt & freshly ground black pepper, to taste
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup chopped fresh mint