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