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Asparagus Farro Feta Salad

  • Author: Marty Boyd
  • Yield: 4 1x

Scale

Ingredients

  • Salad
  • 8 ounces asparagus
  • Kosher salt
  • 2 cups cooked and cooled farro
  • 1 teaspoon olive oil
  • 2 tablespoons roasted sunflower seeds
  • 1 15.5-ounce can chickpeas, rinsed
  • 2 ounces feta, crumbled
  • Dressing
  • 1/4 medium red onion, finely minced
  • 1 clove garlic, finely minced
  • 2 teaspoon sugar
  • 1 tablespoon fresh dill
  • 4 tablespoons avocado oil
  • 2 tablespoons apple cider vinegar
  • Salt & Pepper to taste

Instructions

  1. Dressing
  2. Shake all ingredients together in a small jar
  3. Salad
  4. 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.
  5. Cook farro according to package directions and let cool.
  6. Toss asparagus, farro, sunflower seeds, chickpeas, feta, and dressing in a large bowl.
  7. Garnish with extra, feta, dill, and sunflower seeds if desired.