Cucumber Salad with Chickpeas, Farro and Hazlenuts
Author: 
Serves: 4-6 as a side
 
Ingredients
  • 2 cups chopped cucumber
  • ¾ cup garbanzo beans, drained and rinsed
  • ¼ cup, chopped hazelnuts
  • ½ cup cooked farro
  • Juice of 1 lemon
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoon olive oil
Instructions
  1. In a small sauté pan, toast hazelnuts over a low heat until they become fragrant. Set aside. Toss cucumber, garbanzo beans, farro, and hazelnuts in a medium bowl. Make dressing: Whisk lemon, cumin, paprika, garlic powder, and salt together in a small bowl. Slowly whisk in olive oil. Toss vinaigrette with cucumber mixture. Season with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/cucumber-salad-with-chickpeas-farro-and-hazlenuts/