Italian Farro Salad with Chickpeas & Feta | Mediterranean Delight

Cook the spelt in plenty of salted water according to the package instructions for about 20–25 minutes until al dente. Then drain, rinse briefly with cold water, and leave in a bowl to cool to lukewarm.

Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Wash and halve the cherry tomatoes. Cut the feta into bite-sized cubes or crumble it coarsely with your hands. Drain the Kalamata olives and halve them if desired.

For the dressing, squeeze the lemon. Whisk the lemon juice together with the extra virgin olive oil, fine table salt, and freshly ground black pepper in a small bowl to form a smooth vinaigrette.