INGREDIENTS
5 cups
Arugula, lightly packed
1 can
Chickpeas
1
Cucumber (about 3/4 pound), large
1/2 cup
Flat-leaf parsley
2
Garlic cloves
1/2 tsp
Oregano, dried
1 cup
Red bell pepper, roasted
2 tsp
Honey or maple syrup
20
Kalamata olives
2 tbsp
Lemon juice, fresh
1 cup
Farro, dried
1
Black pepper, Freshly ground
1/4 tsp
Red pepper flakes
3/4 tsp
Salt
1/3 cup
Olive oil
1/2 cup
Feta cheese