Lemon-Herb Chickpea & Farro Salad

Why it fits: Whole grains + legumes + olive oil = peak Med vibes.

Prep / Cook	10 min / 20 min (mostly farro simmering)
Macros (per serving)	415 cal, 15 g P, 55 g C, 15 g F

Ingredients

• ½ cup dry farro, rinsed
• 1 cup canned chickpeas, drained
• 1 cup baby spinach, loosely packed
• ½ cup cherry tomatoes, halved
• ¼ cup diced cucumber
• 2 Tbsp crumbled feta
• Dressing: 2 Tbsp extra-virgin olive oil, zest + juice of ½ lemon, 1 tsp dried oregano, pinch salt & cracked pepper

Directions

1. Simmer farro in salted water (3× volume) until al dente, ~20 min; drain & cool.
2. Whisk dressing in salad bowl, toss in farro + veggies + chickpeas.
3. Sprinkle feta, adjust salt, serve room temp.
   Pro-tip: Batch-cook farro on Sunday; it holds 4 days in the fridge for lightning lunches.