You can east this salad as a side dish or a main meal. If you want to add more protein (there's already pistachios and chickpeas in the salad), you could add leftover grilled salmon, shrimp, chicken, or any other favorite protein.
Ingredients
1 cup 10-minute farro
8 ounces asparagus, ends trimmed and cut into 1-inch pieces (about 1½ cups)
1 cup cherry tomatoes, cut in half
1 cup chickpeas
½ cup shelled roasted, lightly salted pistachios, divided
½ cup crumbled feta cheese
⅓ cup mint leaves, roughly chopped, plus a few more leaves for garnish
2 green onions, trimmed and thinly sliced
4 tablespoons extra-virgin olive oil
Zest from 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1 small clove garlic, minced
Kosher salt and black pepper to taste
Instructions
Cook farro according to package directions. Two minutes before done, add the asparagus. Stir, bring back to a simmer, and continue to simmer for 1 more minute.
Drain and transfer to a large mixing bowl. Fluff with a fork and cool to room temperature.
Stir in the tomatoes, chickpeas, half the pistachios, feta cheese, chopped mint, and green onions.
Make the dressing by placing the olive oil, lemon zest, lemon juice, mustard, honey, and garlic in a jar with a tight-fitting lid. Shake until well combined. Taste and season with salt and pepper.
Pour the dressing over the farro mixture and stir until well combined. Top with the remaining pistachios and mint leaves.
Recipe by Lizs Healthy Table at https://liz.afones.com/2023/03/18/mediterranean-farro-salad-with-pistachios-asparagus-and-mint-national-nutrition-month/