Chickpea and Farro Greek Salad
Ingredients
- 1/2 c chickpea and celery salad
- 1-2 tbsp Greek dressing
- 1/2 c cooked farro (or other grain)
- 2 cup mixed greens
- 1 tbsp pumpkin or sunflower seeds
- 2 tbsp dried cherries or cranberries
- Kalamata olives pitted and thinly sliced (optional)
Instructions
- Layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing, enough to lightly coat the salad when you turn the jar upside down.
- Top with cooled farro, then greens (leave about an inch of room at the top).
- Finish with sprinkle of pumpkin/sunflower seeds, dried cherries/cranberries and Kalamata olives.
Notes
- You can toast the pumpkin or sunflower seeds over medium-low heat until they smell fragrant and brown slightly, a couple minutes. This will give them a more pronounced flavor.
Sources