Mediterranean Farro and Chickpea Salad

Combine the rinsed farro and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 25 to 30 minutes until the farro is tender yet chewy. Drain any excess water.

While the farro cooks, prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and black pepper until well combined.

In a large mixing bowl, combine the cooked and slightly cooled farro, rinsed chickpeas, halved cherry tomatoes, diced cucumber, chopped parsley, chopped mint, and chopped Kalamata olives.

Pour the lemon-olive oil dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.

Let the salad sit at room temperature for 10-15 minutes before serving to allow the flavors to meld, or chill in the refrigerator for later use.