INGREDIENTS
3/4 cup
bob’s mill farro
1
juice of lemon
1/2 medium
onion
8 oz
cherry tomatoes
1 1/2 cups
cucumbers
6 oz
roasted pepper
6 oz
feta
14 oz
chickpeas
5 oz
baby arugula
1 serving
kosher salt & ground pepper
3 tbsp
extra virgin olive oil
2 tbsp
red wine vinegar
1/2
juice of lemon
1 clove
garlic
1/2 tsp
dijon mustard
1/2 tsp
oregano
1/2 tsp
kosher salt
1 serving
ground pepper & pepper flakes