[[!meta title="Farro and Pine Nut Tabbouleh"]]

1940 cal/recipe

## Ingredients

+ 2 tbsp pine nuts
+ 1 c uncooked farro
+ 2 c water
+ 3 med tomatoes, chopped
+ 1 med cucumber, chopped
+ 4 cloves garlic, finely diced
+ 1/2 small red onion, finely diced
+ 1 bunch fresh parsley, chopped
+ 1/2 small jalapeno, seeded and finely diced
+ 1 15-oz can chickpeas
+ 4 tbsp olive oil
+ 1/2 c lemon juice
+ 2 tsp salt
+ 3/4 tsp pepper

## Directions

+ Heat oven to 350 F.
+ Toast pine nuts until lightly browned, about 6 min.
+ Rinse farro and place in measured water in a covered, large pot.
+ Bring water to a boil and then simmer for 20 min or until farro is cooked.
+ Combine tomato, cucumber, garlic, onion, parsley, jalapeno, and chickpeas. 
+ Whisk together oil, lemon juice, salt, and pepper.
+ Add all ingredients to cooked and cooled farro and stir well.  

## Note

Let sit overnight in fridge for best flavor.

[[!tag farro cucumber chickpea jalapeno]]