Mediterranean Farro Salad with Zucchini and Chickpeas

• PF1 1/2 cup pearled farro
• W3 cup water
• S1 tsp salt
• Z1/2 pound zucchini · sliced into half-moons
• SO1/2 cup sweet onion
• GC1 garlic clove · minced
• OO1/3 cup olive oil
• LJ1/4 cup lemon juice
• LZ2 tsp lemon zest
• AC2 tbsp apple cider vinegar
• C1 1/2 cup chickpeas
• IP1 cup Italian parsley · chopped
• FM1/2 cup fresh mint · chopped
• FO2 tbsp fresh oregano · chopped
• SPSalt and pepper · to taste
• F1/2 cup Feta · optional

Préparation

1. 1

   Combine the farro, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 25 minutes until the grain is tender. Drain any remaining water and set aside to cool for about 30 minutes.

2. 2

   Whisk together the zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas, and lemon zest in a medium bowl. Allow the mixture to marinate while the farro cools.

3. 3

   Combine the cooked farro and fresh herbs with the marinated zucchini and chickpea mixture. Season with salt and pepper to taste, and garnish with feta if desired.