Mediterranean Chickpea Farro Bowl

Ingredients

• 1 Cup Pearled farro - 1 cup (200 g), About 200 g.
• 3 Cup Water - 3 cups (720 ml), About 720 ml.
• 1 Can Canned chickpeas, drained and rinsed - 1 can (15 oz), drained and rinsed
• 1 Count English cucumber, diced - 1 medium (300 g), About 300 g.
• 2 Cup Cherry tomatoes, halved - 2 cups (300 g), About 300 g.
• 4 Cup Baby spinach, chopped - 4 cups (120 g), About 120 g.
• 0.5 Cup Pitted Kalamata olives, sliced - 1/2 cup (75 g), About 75 g.
• 0.25 Cup Extra-virgin olive oil - 1/4 cup (60 ml), About 60 ml.
• 3 Tablespoon Fresh lemon juice - 3 tablespoons (45 ml), About 45 ml.
• 0.5 Cup Fresh parsley, chopped - 1/2 cup (15 g), About 15 g.
• 1 Teaspoon Dried oregano - 1 teaspoon (1 g), About 1 g.
• 0.75 Teaspoon Fine sea salt - 3/4 teaspoon (4 g), About 4 g.

Instructions

1. Rinse and combine farro

   1. *Rinse the farro* in a fine-mesh strainer, then combine it with *3 cups water* in a medium saucepan.

2. Cook the farro

   2. Bring to a boil, reduce to a simmer, cover, and cook until the farro is *tender but chewy*, about *25 minutes*.

3. Drain and cool

   3. Drain any excess water, spread the farro in the large bowl, and let it *cool for 10 minutes* so the vegetables stay *crisp and fresh*.

4. Make the dressing

   4. In a small bowl, whisk together the *olive oil*, *lemon juice*, parsley, oregano, and sea salt until the dressing looks combined.

5. Combine the bowl ingredients

   5. Add the *chickpeas*, cucumber, cherry tomatoes, spinach, and Kalamata olives to the cooled farro.

6. Dress and toss

   6. Pour the *lemon-herb dressing* over the bowl and *toss gently* until everything is evenly coated.

7. Serve or store

   7. Serve immediately, or portion into airtight containers and refrigerate for *up to 4 days* for meal prep.