Lemon-dressed farro, tuna, and chickpea salad: Difference between revisions
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(Created page with "==Summary== ===Yield=== Serves 6 to 8 ==Ingredients== * Grated zest of 1 large lemon * 5 tbsp fresh lemon juice * 1/4 cup extra-virgin olive oil * 1 cup farro, cooked per p...") |
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Revision as of 01:42, 2 May 2020
Summary
Yield
Serves 6 to 8
Ingredients
- Grated zest of 1 large lemon
- 5 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 cup farro, cooked per package directions, then cooled (about 3 cups cooked)
- 1 3/4 cups canned no-salt-added chickpeas (1 15 oz. can), drained and rinsed
- 7 oz canned, oil-packed light tuna, flaked
- 1 cup diced sweet onion
- 1/4 cup chopped, loosely packed parsley
Method
In a small bowl, whisk together lemon zest, juice, and oil to form an emulsified dressing. Season with salt and black pepper to taste. In a large bowl, combine cooked farro, chickpeas, tuna, onion, parsley,a and lemon dressing. Toss to incorporate. Adjust seasoning as needed. For best flavor, refrigerate at least two hours.
Source
_The Week_, 27-Mar-20