Servings: 3
Prep time: 10 min Cooking time: 30 min
Ingredients
1/2 cup Farro, rinsed
1 1/3 cups Water
4 cups Baby Spinach
1 Cucumber, chopped
1 Red Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1 can Chickpeas, Low Sodium
5 ounces Canned Wild Salmon
1/2 cup Pitted Kalamata Olives, roughly chopped
3 tbsps Extra Virgin Olive Oil
3 tbsps Lemon Juice
1 Clove Garlic, smashed
1/4 tsp Oregano
1/2 tsp Honey
1/8 tsp Black Pepper
Directions
Add farro and water to a small pot and bring to a boil. Reduce heat to low and cook, covered for 30 minutes. When done cooking, drain any excess water.
While the farro cooks, chop the cucumber, bell pepper, olives, and parsley for the salad.
Drain and rinse the chickpeas. Drain the salmon and flake.
Make the vinaigrette by mixing the olive oil, lemon juice, garlic, honey, oregano, and black pepper in a small bowl. You can also mix the dressing by adding all ingredients to a jar, screwing on the lid, and giving it a few good shakes.
To assemble the salad, combine the spinach, chopped veggies, chickpeas, salmon, parsley, and vinaigrette with the cooled farro. Enjoy fresh or save for meal prep.
