Farro and Pine Nut Tabbouleh

Name: Farro and Pine Nut Tabbouleh
Yield: 4 servings
Ingredients: 1 1 cup farro (found at gourmet stores); 1 2 large heirloom tomatoes; 1 1 small cucumber; 1 1 clove garlic, finely chopped; 1 1/2 small red onion, cut into 1/2-inch pieces; 1 2 tablespoons pine nuts; 1 1 cup canned chickpeas, rinsed and drained; 1 3 tablespoons extra-virgin olive oil; 1 Juice from 1 lemon; 1 3/4 cup chopped fresh parsley; 1 1/2 small jalapeño chile; 1 seeded and finely chopped

From the kitchen of Carly

Nutty farro replaces bulgur in this fresh take on tabbouleh, studded with toasted pine nuts and chickpeas for substance. Bright lemon, crisp cucumber, and juicy tomatoes keep it light, while parsley brings the herbal backbone. Perfect for meal prep or potlucks.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup farro (found at gourmet stores)
12 large heirloom tomatoes
11 small cucumber
11 clove garlic, finely chopped
11/2 small red onion, cut into 1/2-inch pieces
12 tablespoons pine nuts
11 cup canned chickpeas, rinsed and drained
13 tablespoons extra-virgin olive oil
1Juice from 1 lemon
13/4 cup chopped fresh parsley
11/2 small jalapeño chile
1seeded and finely chopped

Instructions

Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.