Farro salad with chickpeas and vegetables

Ingredients

For 2 servings

• Farro160 g
• Cooked chickpeas200 g
• Cherry tomatoes150 g
• Cucumber0.5
• Bell peppers1
• Red onion0.5
• Basilto taste
• Extra virgin olive oil2 tablespoons
• Saltto taste

Contains: gluten,

In season: May – September

Method

1. Bring a large pan of water to the boil over high heat; meanwhile rinse the farro in a sieve under cold water.
2. When the water boils, salt it, add the farro and cook over medium heat for about 25 minutes, until the grains are tender but still slightly al dente.
3. Meanwhile, wash the cherry tomatoes, cucumber and pepper; quarter the tomatoes and cut the cucumber and the pepper (seeds and white membranes removed) into roughly 1 cm cubes.
4. Peel the red onion and dice it finely; drain and rinse the cooked chickpeas.
5. Drain the farro, run it under cold water to stop the cooking and leave it to drip for a few minutes, until lukewarm and dry.
6. Combine the farro, chickpeas and vegetables in a large bowl, dress with the oil and a pinch of salt, tear in the basil and toss.