Ingredients
1 cup cooked farro
1/2 cup chopped basil
1 cup chopped red bell pepper
1/4 cup crumbled feta
2 tablespoons golden raisins
1 cup canned chickpeas, drained and rinsed
2 cups fresh spinach (about 2 handfuls)
Dressing:
juice and zest of 1 lemon
2 teaspoons olive oil
sea salt
Preparation
1. Divide ingredients around 2 separate bowls: farro, basil, bell pepper, feta, raisins, chickpeas, and spinach.
2. Zest lemon over each bowl, then drizzle each bowl with a little olive oil, sea salt, and a squeeze of lemon juice.
3. Toss together when you’re ready to eat, and dig in!
Notes:
– you can whisk the dressing together in a separate small cup and pour, or just squeeze the lemon, lemon zest, and drizzle the olive oil right onto each bowl.
– this bowl can easily be prepped for lunch the next day, just leave basil whole instead of chopping so it doesn’t overly brown nor bruise. Just before lunch, tear basil with your fingers to release there flavorful oils into the salad
