Name: Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/4 cup farro; 1 tablespoon olive oil; 1 medium clove garlic, pressed or minced; 1/4 teaspoon salt; 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand; 1/2 cup red wine vinegar; 4 cloves garlic, pressed or minced; 1 tablespoon dried oregano; 2 teaspoons Dijon mustard; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon agave nectar, honey or sugar; 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed; 4 stalks celery, thinly sliced crosswise and roughly chopped; 2/3 cup chopped red onion (about one small red onion, chopped); 1 cup chopped parsley; 1/3 cup Greek dressing or olive oil and lemon juice, to taste; Mixed greens, roughly chopped if you have time (a couple handfuls per salad); 1/4 cup pepitas (pumpkin seeds) or sunflower seeds; Handful dried cherries or cranberries, roughly chopped; Kalamata olives, pitted and thinly sliced (optional); Feta cheese, crumbled (optional)