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Asparagus Farro Feta Salad
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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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