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
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.