A twist on a traditional Greek Salad.  This salad is packed with superfoods!

RECIPE INSTRUCTIONS
1. In a pot, cover farro with water and bring to a boil. Lower heat, cover and simmer for 25-35 minutes until slightly tender. Drain and rinse with cold water. Place in serving bowl.
2. Add arugula/kale, chickpeas, red pepper, cucumber, feta, garlic, oil, lemon and salt and pepper, toss well.

INGREDIENTS
1 cup uncooked farro
4 cups arugula or kale
1 cup chickpeas, drained and rinsed
½ cup diced red pepper
½ cup diced cucumber
1/2 cup crumbled feta cheese
1 tsp minced garlic or 1 large garlic clove
3 Tbsp olive oil
3 Tbsp lemon juice
Salt and pepper

NOTES
Serves 6