Ingredients

• 1 cup farro (found at gourmet stores)
• 2 large heirloom tomatoes
• 1 small cucumber
• 1 clove garlic, finely chopped
• 1/2 small red onion, cut into 1/2-inch pieces
• 2 tablespoons pine nuts
• 1 cup canned chickpeas, rinsed and drained
• 3 tablespoons extra-virgin olive oil
• Juice from 1 lemon
• 3/4 cup chopped fresh parsley
• 1/2 small jalapeño chile, seeded and finely chopped

Instructions

1. 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.