1 [[!meta title="Farro and Pine Nut Tabbouleh"]]
10 + 3 med tomatoes, chopped
11 + 1 med cucumber, chopped
12 + 4 cloves garlic, finely diced
13 + 1/2 small red onion, finely diced
14 + 1 bunch fresh parsley, chopped
15 + 1/2 small jalapeno, seeded and finely diced
16 + 1 15-oz can chickpeas
25 + Toast pine nuts until lightly browned, about 6 min.
26 + Rinse farro and place in measured water in a covered, large pot.
27 + Bring water to a boil and then simmer for 20 min or until farro is cooked.
28 + Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas.
29 + Whisk together oil, lemon juice, salt, and pepper.
30 + Add all ingredients to cooked and cooled farro and stir well.
34 Let sit overnight in fridge for best flavor.
36 [[!tag farro cucumber chickpea jalapeno]]