"Farro is a quick-cooking, rich, and nutty grain, often found in Italian and Mediterranean dishes as an alternative to rice, barley, couscous, and quinoa. Packed with fiber, protein, and nutrients like Vitamin B3, farro’s satisfying chewy texture will have you falling head-over-heels in no time. Chickpeas are a delicious low-fat, plant-based protein option that's filled with fiber. Be sure to opt for the unsalted canned chickpeas to lower sodium. For Sunday prep, omit the arugula and make enough farro mixture for the week. Stir in the greens just before you head out the door. Try our Whole-Grain Salads for more make-ahead, quick-to-serve lunches and dinners."
2 teaspoons extra-virgin olive oil 2 teaspoons red wine vinegar 1/2 small garlic clove, grated 1/8 teaspoon dried oregano 1 cup arugula 1/2 cup cooked unpearled farro 1/3 cup rinsed and drained canned unsalted chickpeas 1/4 cup diced red bell pepper 1/4 cup diced cucumber 2 tablespoons crumbled feta cheese
How to Make It
Combine oil, vinegar, garlic, and oregano in a bowl. Combine arugula and remaining ingredients in a bowl. Add oil mixture; toss.