The Pioneer Woman Tasty Kitchen
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Asparagus Farro Feta Salad

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Level: Easy

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Description

Asparagus Farro Feta Salad is cool but satisfying. Tender crisp asparagus, with chickpeas, farro, and feta, covered in a light dill and red onion dressing.

Ingredients

  • 8 ounces, weight Asparagus, Cut Into 1-inch Pieces
  • 2 cups Farro, Cooked And Cooled
  • 2 Tablespoons Roasted Sunflower Seeds
  • 1 can (15 1/2 Oz. Size) Chickpeas, Drained And Rinsed
  • 2 ounces, weight Feta Cheese, Crumbled
  • FOR THE DRESSING:
  • ¼  Medium Red Onion, Finely Minced
  • 1 clove Garlic, Finely Minced
  • 2 teaspoons Sugar
  • 1 Tablespoon Fresh Dill, Chopped
  • 4 Tablespoons Avocado Oil
  • 2 Tablespoons Apple Cider Vinegar
  • Salt And Pepper, to taste

Preparation

Cook asparagus in boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.

Cook farro according to package directions and let cool.

Toss asparagus, farro, sunflower seeds, chickpeas, feta, and dressing in a large bowl. Garnish with extra, feta, dill, and sunflower seeds if desired.

For the dressing:
In a small jar with a tight-fitting lid, place dressing ingredients. Shake until well-blened. Season with salt and pepper to taste.

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