Farro and Pine Nut Tabbouleh
Farro and Pine Nut Tabbouleh is :
dairy free , lacto ovo vegetarian , veganBy Epicurious
juice of lemon
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.
Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein
Nutritional analysis provided by