1/2 small jalapeño chile, seeded and finely chopped
Instructions
Heat oven to 350°F. Cook farro as directed on package; set
aside. Halve tomatoes. Scoop out and discard inner meat and
seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl.
Peel cucumber, halve lengthwise and scoop out seedy center. Cut
cucumber into ¼-inch pieces; add to tomatoes. Add garlic and
onion.
Toast pine nuts on a baking sheet in oven until slightly browned,
about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil,
lemon juice, parsley and jalapeño; stir to combine. Season with salt
and pepper and stir again.
Marinate at room temperature about 20 minutes before serving.
Originally Submitted
4/16/2013
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