Farro Summer Salad with Artichokes and Tomatoes

Ingredients

• 1 cup farro
• 1 (14 oz) can chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 2 cups marinated artichoke hearts, quartered
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1/4 cup toasted pine nuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook farro according to package instructions until tender, then drain and rinse with cold water.
2. In a large bowl, combine cooked farro, chickpeas, cherry tomatoes, artichoke hearts, feta, basil, dill, and pine nuts.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine.
5. Chill for 15 minutes before serving to allow flavors to meld.