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  • Writer's pictureSusie Csorsz Brown

Tuna, Chickpea and Farro salad

If your weekdays are anything like mine, then you too are mentally searching your cupboards while completing work task after work task (effectively multi-tasking, of course!), getting all of the things moved into the 'done!' pile. It's the 'mentally searching your cupboards' part that brings me stress; what am I going to feed the herd for dinner tonight? Oh, AND make it a well-balanced meal? Can't we just order in from someplace again?

Trust me, you can make this meal, your family will love it, AND you'll get it all done. Without breaking a sweat, I might add. This meal brings together three of my favorite things: farro, chickpeas and canned oil-packed tuna. Add a little bit of lemony dressing, a bunch of chopped herbs and voila! Dinner. This is even better if you let it sit for a few hours before serving so a perfect throw-together-when-you-have-a-morning-break sort of a meal.

Herby Lemon Farro, Tuna and Chickpea Salad

Yields: 6 - 8 servings

A bright lemony dressing on all of my favorite ingredients!


Grated zest of 2 large lemons 8 tablespoons fresh lemon juice (from 2 large lemons) Salt Freshly ground black pepper Aleppo pepper 2 cup pearled or semi-pearled farro, cooked according to the package directions, then cooled (about 5 cups cooked) Note: You can sub in any other favorite grain, especially if you have some already cooked in the fridge. 2 cans high-quality chickpeas, drained, or 3 1/2 cups cooked chickpeas 3 cans 6 1/2 to 7 ounces oil-packed tuna, flaked including oil; may substitute water-packed light tuna but if you do, add 1/3 cup olive oil to the dressing mixture 4 ounces red onion, cut into 1/4-inch dice (about 1/2 cup), soaked in cool water and drained

3 plum tomatoes, diced 2/3 cup chopped, packed parsley 1/2 cup chopped cilantro


Whisk together the lemon zest and juice in a small bowl. Season with Aleppo, salt and pepper to taste.

Combine the cooled farro, chickpeas, tuna, drained onion, tomato,

herbs and the lemon dressing in a large bowl. Toss to incorporate. Taste, and adjust the seasoning as needed.

For the best flavor, refrigerate for at least 2 hours before serving.


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