Vegetarian Summer Salad

When the weather gets warmer, our body naturally craves cooling, lighter foods. This vegetarian salad is perfect as a side dish to a meal and is a hit at any party. You can also make it ahead of time and store it in the fridge; since there are no lettuce leaves, you don’t have to worry about anything getting soggy. 

The salad has complex carbs and fiber from the farro, natural sugars from the heirloom tomatoes, a high water content from the cucumbers, healthy fats from the avocado, and protein from the chickpeas and feta cheese. 

Ingredients

• 2 Persian cucumbers, cut into large chunks
• 2 heirloom tomatoes, cut into large chunks 
• ½ an avocado, diced
• ½ a red onion, diced
• ¼ cup crumbled feta cheese
• ½ cup cooked farro
• 1 cup chickpeas
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Method

• Prep all of your veggies and farro 
• Add veggies, farro, and chickpeas to a large bowl
• Combine olive oil, red wine vinegar, minced garlic, salt, and pepper 
• Pour dressing over your salad and mix well
• Top with feta cheese crumbles and serve or store in the fridge until ready to eat
• Enjoy!