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• Farro-chicken salad with chick peas, feta, and sun-dried tomatoes

Farro is one of my favorite grains. I find it heartier than quinoa or rice, and it balances sticky softness with a satisfying crunch. Often I use it as a salad base with whatever I have on hand. I usually end up making plenty so I have leftovers for lunch the next couple of days. Since the farro soaks up the dressing as it sits (making it more flavorful!), you may need to add more oil or dressing to moisten the salad after it's been sitting in the fridge. And chick peas? They just make everything better! <br />

Oct. 1, 2021, 11:49 a.m.

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