Farro and Chickpea Salad with basil-mint vinaigrette Recipe

Ingredients

• ½ cup quick-cooking farro
• 1 small shallot, quartered
• ½ cup each loosely packed basil and mint leaves
• ¼ cup olive oil
• 2 Tbsp. lemon juice
• 1 tsp. honey
• 1 tsp. Dijon
• Salt and black pepper to taste
• 1 can chickpeas (16 oz.), drained and rinsed
• 1 cup sliced mini cucumbers
• 1 cup halved grape tomatoes
• ½ cup sliced scallions