INGREDIENTS
4
stalks Celery
1 handful
Cherries or cranberries, dried
2 cans
Chickpeas
5
medium clove Garlic
1
Greens, Mixed
1 tbsp
Oregano, dried
1 cup
Parsley
2/3 cup
Red onion
1 tsp
Agave nectar
2 tsp
Dijon mustard
1/3 cup
Greek dressing or olive oil and lemon juice
1
Kalamata olives
1 1/4 cups
Farro
1 tsp
Black pepper, freshly ground
1 3/4 tsp
Salt
1 tbsp
Olive oil
1 cup
Olive oil, quality extra-virgin
1/2 cup
Red wine vinegar
1/4 cup
Pepitas
1
Feta cheese