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Ingredients

• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) red wine vinegar
• Kosher salt
• Freshly ground pepper
• 1 cup(s) farro, cooked following package instructions
• 1.5 ounce(s) baby arugula, chopped
• 5.5 ounce(s) (about 1 cup) seedless green grapes, halved
• 0.66 cup(s) canned chickpeas, rinsed and drained
• 1 medium beefsteak tomato, chopped
• 1 ounce(s) chopped pecans, toasted
• 1 large shallot, finely chopped
• 2 tablespoon(s) chopped fresh mint

Description

Chewy, Nutty Farro Makes A Great Base For Fall Grain Salad Studded With Protein-filled Chickpeas And Sweet Grapes.

Womans Day
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