Lemon-dressed farro, tuna, and chickpea salad

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, p. 26.