- 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
- 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.