Farro Salad with Chickpeas, Cucumber & Preserved Lemon

Ingredients

• 1 cup pearled farro
• 1½ cups Chickpeas, cooked and cooled
• 1 Cucumber, diced
• 6 Radishes, sliced thin
• ¼ preserved lemon, rind minced
• Big handful parsley, mint, and dill
• ¼ cup toasted walnuts
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• Salt and black pepper

Method

1. Simmer the farro in well-salted water 20–25 minutes until the grains are tender but still pop between your teeth. Drain and spread on a tray to cool — cooling it flat keeps it from turning gummy.
2. Whisk the olive oil, vinegar, honey, preserved lemon, salt, and pepper into a dressing that tastes slightly too sharp on its own; the grain will absorb the edge.
3. Toss the warm farro with half the dressing and leave it 10 minutes to drink it in.
4. Fold in the Chickpeas, Cucumber, Radishes, herbs, and walnuts with the remaining dressing. Taste and correct with more vinegar or salt.
5. Serve at room temperature. It holds in the fridge for three days and is arguably better on day two.