Instructions

Lemon juice and basil give this summer salad so much zesty flavor. Cherry tomatoes, zucchini and yellow squash represent the best of the season’s produce while farro and chickpeas bring substance and protein.

1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set them in a large bowl to cool completely.

2. Meanwhile, in a medium pot, add the farro and water. Bring to a boil then reduce to a simmer. Cook until all of the water has been absorbed. Remove from the heat and set aside to cool.

3. In a large pan, heat the olive oil and sauté the onions and garlic until the onions are soft and translucent. Add the zucchini and squash. Cook on medium heat until soft, then raise the heat and cook until some edges are blackened. Reduce the heat and add the peas, artichokes and dried basil. Stir to combine, then remove from the heat.

4. Add the cooked farro and vegetables to the large bowl with the chickpeas. Add the tomatoes and fresh basil.

5. In a small bowl, whisk together the ingredients for the dressing, then pour this over the salad and toss to combine. Taste and add more salt and dried basil, if needed.

6. Garnish with fresh basil and serve!