INGREDIENTS
1 cup
Broccoli florets
2/3 cup
Chickpeas, cooked
2 cloves
Garlic
1
Greens, Mixed
1/2
Lemon
1 1/2 tsp
Oregano, dried
1/4 cup
Red onion
1 handful
Sun-dried tomatoes
1 tsp
Dijon mustard
10
Kalamata olives, pitted
1 cup
Farro, cooked
1/2 tsp
Agave nectar or sugar
1/2 tsp
Black pepper, freshly ground
3/4 tsp
Sea salt, fine-grain
1
Drizzle Olive oil
1/2 cup
Olive oil, quality
1/4 cup
Red wine vinegar
1
Small handful Sunflower seeds or pepitas
1/4 cup
Feta cheese