Farro, Chickpea & Arugula Salad

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La Tavola Marche


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6 ounces farro or spelt

2 ounces chickpeas or garbanzo beans (soaked over night)

a bunch of arugula

juice of 1/2 lemon

parmesan (wedge to shave ribbons)

salt & pepper

1/4 cup extra virgin olive oil

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