Greek Farro And Chickpea Salad With Herbed Yogurt

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup farro, rinsed

1 tablespoon olive oil

2 garlic cloves, pressed or minced

1/2 teaspoon fine-grain sea salt

1 1/4 cups plain Greek yogurt

1 1/2 tablespoon lightly packed fresh mint, torn into pieces

1 1/2 tablespoon lightly packed fresh dill, roughly chopped

1 tablespoon lemon juice (about 1/2 lemon)

1/8 teaspoon salt

5 ounces mixed greens

1 pint cherry tomatoes, sliced into rounds

1 cucumber, sliced into thin rounds

1/2 small red onion, chopped and then rinsed under water to mellow the flavor

15 pitted Kalamata olives, sliced into rounds

2 cups cooked chickpeas (or one 14-ounce can, rinsed and drained)

1 avocado, sliced into strips

Lemon wedges

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