1 C. farro
1 15 oz. can Chickpeas
1/2 C Hearts of Palm, sliced
1/4 C. Sun dried tomatoes, sliced
1/4 C. Kalamata olives, sliced
1 sm. jar marinated Artichoke hearts, drained (no need to rinse)
1/4 C. Roasted red bell pepper, diced
1/4 C. diced red onion
handful of grape tomatoes, cut in half
1/2 C. chopped parsley
For the Dressing:
1/3 C. red wine vinegar (could use balsamic)
1/4 C. aquafaba (liquid from canned chickpeas)
1/2 tsp. dijon mustard
1 tsp. each dried basil, dried oregano, garlic powder
1/2 tsp. onion powder
1/4 tsp. each salt & pepper
Prepare farro according to package directions. Once cooked, place in large bowl.
Drain chickpeas (reserve 1/4 cup liquid for dressing). Rinse and add to bowl with farro.
Add remaining salad ingredients. Toss to combine.
Whisk together vinaigrette ingredients. I blended it them briefly in my blender but you can just shake it up in a jar if you’d like.
Toss farro salad with vinaigrette. Serve room temperature or chilled.
The amount of hearts of palm, tomatoes, olives, red onion, roasted pepper are just a guide. Use as much or as little as you like. I tend to like an equal amount but it’s totally flexible!