farro with roasted chickpeas, cherry tomatoes, cucumber, and feta

Name: vegetarian farro with roasted chickpeas, cherry tomatoes, cucumber, and feta
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 cups farro; 4 cups vegetable stock; 1 15oz can chickpeas (drained and rinsed); 1 pint cherry tomatoes (halved); 1 cucumber (diced); feta (crumbled); 1/4 cup olive oil; 1 lemon (juiced); 2 tbsp red wine vinegar; 1 tsp dried oregano; 1/4 cup fresh parsley (chopped); salt; pepper

by Brent Lewis ·45 minutes ·Mediterranean ·vegetarian·bowl

ingredients

1.5 cups farro
4 cups vegetable stock
1 15oz can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 cucumber, diced
feta, crumbled
1/4 cup olive oil
1 lemon, juiced
2 tbsp red wine vinegar
1 tsp dried oregano
1/4 cup fresh parsley, chopped
salt
pepper

instructions

1 Preheat oven to 400°F for roasting chickpeas. Bring 4 cups water to a boil for farro.
2 Drain and rinse chickpeas, then transfer to a bowl and pat dry with a paper towel. Toss chickpeas with 1 tbsp olive oil, salt, and pepper.
3 Rinse farro and add to boiling water with a pinch of salt. Cook for 25-30 minutes until still chewy. Drain any excess liquid.
4 Put chickpeas in oven and roast for 15-20 minutes.
5 Make dressing by whisking together lemon juice, red wine vinegar, olive oil, oregano, salt, and pepper.
6 Drain farro, move to large bowl, and add halved cherry tomatoes.
7 Add roasted chickpeas, cucumber, and dressing. Mix thoroughly.
8 Add crumbled feta and fresh parsley. Taste and adjust seasoning.