Serrano Honey & Lime Farro Salad
FOR THE SALAD
4 cups water
1 cup uncooked farro, rinsed and drained (available at Seasons Taproom)
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup finely diced red onion
2 jalapeno peppers, seeded and finely chopped
½ cup finely-chopped fresh parsley
2 Tbsp. finely chopped chives
1 Tsp finely chopped mint
Seasons Himalayan Pink salt, to taste
Seasons Pepe e aglio (Black pepper blend), to taste
Serrano Honey & Lime vinaigrette (see ingredients below)
FOR THE SERRANO HONEY & LIME VINAIGRETTE
¼ cup Seasons Persian Lime Extra Virgin Olive Oil
1 ½ Tbsp. Seasons Serrano Honey vinegar
1 Tbsp freshly-squeezed lime juice
1 garlic clove, finely minced
Seasons Salt and black pepper, to taste
TO MAKE THE SERRANO HONEY & LIME VINAIGRETTE:
Whisk all ingredients together until combined. Taste and adjust seasoning.
TO MAKE THE SALAD:
Stir together water, farro and salt in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra water. Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.