EGYPTIAN FARRO SALAD | Just A Pinch Recipes

Ingredients

• ## SALAD
• 1 cup(s) pearled farro, rinsed and drained
• 3 cup(s) low-sodium vegetable broth
• 1/2 teaspoon(s) ground himalayan sea salt
• 3 cup(s) arugula leaves, lightly packed
• 1 can(s) (19 oz.) chickpeas, drained and rinsed
• 1/2 large english cucumber, peeled and diced
• 3/4 cup(s) feta cheese, crumbled
• 1/2 cup(s) cherry tomatoes, washed and halved
• 1/2 cup(s) mixed bell peppers, diced
• 1/3 cup(s) red onions, diced
• 1/4 cup(s) radishes, sliced
• 1/2 cup(s) pistachio nuts, roughly chopped
• 1/2 cup(s) fresh parsley, chopped
• 2 tablespoon(s) fresh mint leaves, chopped
• ## VINAIGRETTE
• 1/3 cup(s) extra virgin olive oil
• 1 tablespoon(s) red wine vinegar
• 1 tablespoon(s) freshly squeezed lemon juice
• 1 small clove garlic, pressed
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) honey
• 1/2 teaspoon(s) dried mint leaves
• 1/4 teaspoon(s) ground coriander
• 1/8 teaspoon(s) ground ginger
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)