Ingredients

• ½ cup of farro
• 5-6 cups of clean water
• 2¼ cup of salt, kosher.
• ¼ cup of extra-virgin olive oil
• 2 tablespoons of cooking vinegar
• 2 teaspoons of dried oregano
• 1 shallot 
• 1 bulb of garlic
• 4 ounces feta cheese 
• 15 ounces can of chickpeas
• 6 small radishes
• 4 ounces sugar snap peas
• 1 avocado 
• ¼ cup of fresh dill
• 1 large romaine lettuce cup (check for freshness and health)

Instructions

Cook the farro, then drain. Boil the water. 

Stir the farro and 1 teaspoon of salt. Boil for about 15 to 20 minutes then cool off, in a metal bowl.

 Mix the olive oil and vinegar together. 

Grate the lemon and its juice into the bowl, along the oregano and salt and black pepper. Whisk it well. 

Chop up the shallot, garlic, and feta cheese. Drain the chickpeas and mix them together in the bowl. 

Next comes the radishes, peas, avocado, dill, and lettuce, all chopped up and whisked. Add the farro and toss the salad, sprinkling black pepper afterwards.

Babak Eslami | Staff Writer