Colorful Farro Salad

Yield: 6 servings

Ingredients
1 cup farro or brown rice (uncooked) 
2½ cups water
1 15 oz can low sodium chick peas (rinsed,drained) 
1½ cups cherry tomatoes (cut in half) 
1 yellow bell pepper (chopped) 
1½ cups carrots (shredded)
2 cups spinach (chopped)

For Dressing: 
3 TBS balsamic vinegar 
2 TBS extra virgin olive oil 
1 TBS Dijon mustard 
2 TBS finely chopped oregano (or 2 tsp dried) 
1 garlic clove, minced (or 1 tsp minced garlic from a jar)
Black pepper

Instructions

1. Pour farro into a sauce pot and cover with water.  Bring to a boil, reduce heat and cover. Allow the farro to simmer for 20-30 minutes. 
2. While the farro is cooking, cut up and measure vegetables
3. Place the cooked farro in a large bowl and mix in the vegetables
4. In a small bowl or cup, stir together balsamic vinegar, olive oil, oregano garlic and dijon mustard
5. Pour evenly over the farro and vegetables
6. Sprinkle with black pepper.  Enjoy! 

Nutrition Information
Serving Size: ¾ cup

Calories: 270
Total Fat: 7g
Saturated Fat: 1g
Protein: 8g
Sodium: 280mg
Carbohydrates: 45g
Added Sugar: 0g
Fiber: 7g